This isn’t a typical dish that I’d make this time of year. I know that we are headed straight into winter, and most of us used up the last of our zucchini quite awhile ago. But about a month ago, I was at my grandma’s house and was had fun flipping through the pages of several magazines she had sitting there. It was dangerous, because I ended up getting my phone out and taking pictues of several recipes in a few of those magazines. (That’s my little trick that I use all of the time. See something in a magazine at the doctor’s office that you want? Take a picture of it, and then you can look it up online when you get home!) I’ve actually made several of the recipes that I took pictures of that day. This Zucchini Parmesan, the Sweet Potato and Coconut Pie, and a Thai Butternut Squash Soup, recipe coming soon. So even though zuccchini isn’t really in season, I thought I’d use the fact that it is still on store shelves, because this recipe sounded too good to have it sit on the “to-make” list until next summer!
This casserole was everything I thought it would be. I do like eggplant parmesan, so I knew that I’d also love this zucchini version. And I love that it is a filling and comforting meat free meal. I’ve been trying to bring in more meat-free meals, but it seems like I often turn to pasta or pizza, and this was a great alternative. This does make a ton, though. I did cut it down to half, and we still had a hard time getting through it. But this is definitely one that I’m keeping on my list – especially for next summer when I’m looking for ideas to use up an abundance of zucchini!!
- ½ cup flour
- 3 eggs, lightly beaten
- 1½ cups seasoned bread crumbs
- 3 large zucchini, about 2 pounds, cut lengthwise into ¼-inch-thick slices
- ¼ cup canola oil
- 1 25 ounce jar prepared marinara sauce
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Preheat the oven to 375F. Prepare a 9x13-inch baking dish by spraying with non-stick cooking spray.
- Put the flour in one shallow dish, the eggs in another, and the breadcrumbs in a third. Dip each slice of zucchini in the flour, then coat in the egg, then coat in the breadcrumbs. Set aside.
- Heat the oil in a large saute pan over medium-high heat. Cook the zucchini for 1½ to 2 minutes on each side, until golden brown. Cook in batches, and add more oil if needed.
- Spread ½ cup of the marinara sauce in the bottom of the prepared baking dish. Place ⅓ of the zucchini in the pan, topped by ¾ cup of the sauce and then ⅔ cup of the mozzarella. Repeat twice.
- Sprinkle the Parmesan cheese on top and cover lightly with foil. Bake in the preheated oven for 30 minutes, remove the foil, and bake for an additional 10 minutes.
- Let sit for 10 minutes before slicing.
- adapted from Family Circle