Zucchini takes center stage in this adaptation off of Eggplant Parmesan. Slices of zucchini are crusted with breadcrumbs, then layered with marinara and mozzarella, making a comforting and delicious vegetarian main dish.
- 1/2 cup flour
- 3 eggs, lightly beaten
- 1 1/2 cups seasoned bread crumbs
- 3 large zucchini, about 2 pounds, cut lengthwise into 1/4-inch-thick slices
- 1/4 cup canola oil
- 1 25 ounce jar prepared marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Preheat the oven to 375F. Prepare a 9×13-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 1 1/2 to 2 minutes on each side, until golden brown. Cook in batches, and add more oil if needed.
- Spread 1/2 cup of the marinara sauce in the bottom of the prepared baking dish. Place 1/3 of the zucchini in the pan, topped by 3/4 cup of the sauce and then 2/3 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