Ingredients
-
2
-
2
-
2
-
8
-
1/2
-
3 - 4
-
-
-
-
-
-
-
-
-
Directions
Zucchini Parmesan,This is for all of you “eggplant parmesan” people! And especially for those of you with an abundance of garden fresh zucchini to use up, like myself! This is delicious! I like it even better than eggplant parm now and I didn’t think that were possible! And even my husband who does not like eggplant loved this!,A little bit of work to bread the zucchini but not too much. used three zucchini, 2 24 ounce cans of pasta sauce and a pound of mozzarella and it was exactly enough to fill a giant casserole dish (10″ x 15″) with three layers of zucchini, sauce and cheese. I will try to make it again using fresh basil and fresh tomato sauce before summer is over. It is delightful! This is really a very good, standard recipe and I am thinking of all kinds of versions, such as yellow squash with alfredo sauce, fall spices and gruyere, maybe a ratatouille type version with varied squashes and fresh tomato sauce, etc.,Mmm….came out perfect. Baking it beforehand is genius. I substituted mozzarella and provolone instead of parmesan
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 425 Degrees. |
|
2
Done
|
Dip Zucchini Slices in Egg and Then Coat With Breadcrumb Mixture and Bake on Cookie Sheets Drizzled With Olive Oil Until Golden Brown, Approximately 10 Minutes on Each Side. |
|
3
Done
|
Spread a Thin Layer of Marinara Sauce on the Bottom of a 9x9 Inch Baking Dish. |
|
4
Done
|
Put One Layer Of"breaded" Zucchini Slices on Top and Coat With More Sauce and a Generous Sprinkling of Both Cheeses. |
|
5
Done
|
Repeat This Procedure to Use Up All the Zucchini. |
|
6
Done
|
Cover With Tin Foil and Bake Approximately 30 Minutes or Until Top Layer of Cheese Is Melted at 375 Degrees. |
|
7
Done
|
Mangia! |
