August 21, 2009
Other Names: Zucchini Parmesan With Tomato Sauce
Edited by: Melissa Peterman, Iris Naseth
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Yield: 4 to 6.
[edit] Ingredients
1 |
large zucchini |
3 |
|
1 |
cup bread crumbs |
¾ |
cup olive oil |
½ |
cup grated Parmesan Reggiano cheese |
1 |
|
16 |
ounces (2 c.) tomato sauce |
[edit] Preparation
Step 1 |
Preheat oven to 350 degrees. |
Step 2 |
Slice zucchini into 1/4 inch thick slices. Dip each slice first in eggs, then into crumbs. Add oil to a large saute pan over medium-high heat. Saute zucchini in oil until golden brown on both sides. |
Step 3 |
Place one layer of breaded zucchini in a 2 quart casserole; sprinkle with Parmesan cheese and mozzarella then cover with tomato sauce. |
Step 4 |
Repeat with the rest of the zucchini and cheese to the top. |
Step 5 |
Bake uncovered for 30 minutes or until sauce is bubbly and cheese is melted. |
[edit] About Zucchini Parmesan
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