Here is a quick and easy recipe that we have made for years. If your an eggplant Parmesan lover, your going to love this one too!
Try some different spices like cayenne for some heat, or even some rosemary, thyme and remember fresh when available spices are best in flavor for any dish you make!
Not interested in this one check out below some links of other zucchini favorites to try!
2 washed cut in thick slices of zucchini do no peel
panko bread crumbs Italian seasoned
Romano and Parmesan blended cheese
Marinara sauce homemade or store bought
Shredded whole milk mozzarella
1 egg beaten
1 teaspoon each of fresh when available or dried oregano, parsley, thyme, rosemary, garlic powder and basil and more for sprinkling at the end in combination to taste
salt, pepper, cayenne to taste
2 teaspoons minced garlic
1 cup flour
2 ziplock bags 1 with the flour 1 with the panko bread crumbs
Olive oil and Canola oil for frying
In a large pie plate beat the egg adding 1/4 water. Place the zucchini in a ziplock bag and add the seasonings and spices to the flour and shake. Place one at a time in the egg wash then dip into the other bag filled with the panko bread crumbs.
Place on a wax paper lined cookie sheet until all your zucchini is coated.
In a large fry pan heat 1/4 cup olive oil and the rest Canola oil for the deep frying of the zucchini until browned on each side on medium heat. Set on paper towels to drain.
Layer a greased deep dish pie plate with a layer or zucchini then generously sprinkled with grating cheese, herbs, a little minced garlic, marinara sauce then the mozzarella and repeat.
Bake at 400 degrees until cheese is melt and starting to brown.
Love Zucchini? Here are some other delightful recipes to try!
Zucchini Dessert Squares
Zucchini tater fritters
Chicken Zucchini and Rice
Healthy Zucchini Medley
Zucchini Cranberry Chocolate Chip Bread
Grilled Tomato and Mushroom Zucchini Medley
Baked Zucchini Fries
Zucchini Appetizer Quick Bread
Stuffed Zucchini Italian Style