Thursday, July 18, 2013

Zucchini Parmesan

The flavor of the marinara sauce is critical to this recipe, so either use a good (and therefore more expensive) sauce or doctor up a cheap sauce with an onion and garlic sautéed in oil and added to the sauce. You might need to add some herbs, too - basil, oregano, parsley, or an Italian herb blend.

(adapted from a recipe and reviews at

2 medium zucchini (about 1 lb total)
2 eggs, beaten
Olive oil
2 c dry Italian seasoned BREADCRUMBS
8 oz shredded mozzarella cheese
1/2 c shredded parmesan cheese (about 2 oz)
3 – 4 cups marinara sauce 

Preheat oven to 425. Grease cookie sheet lightly with olive oil. Dip zucchini slices in the egg, then coat with the breadcrumbs. Put in a single layer on the cookie sheet (it may take more than one) and bake until golden brown, about 10 minutes. Flip, then continue baking until second side is also golden brown. Reduce heat to 375.

Spread a thin layer of the marinara sauce in the bottom of a 9x9 baking dish. Add a single layer of the zucchini, more sauce, and then some of each of the cheeses. Repeat with the remaining zucchini, sauce and cheeses, making as many layers as the ingredients permit. Finish with sauce and then cheese on top.

Cover with foil and bake about 30 minutes or until the casserole is hot and bubbly and the top layer of cheese is melted.

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