Baked Zucchini Parmesan
Save money by purchasing shredded mixed Italian cheeses instead of buying mozzarella and Parmesan separately. The combination includes mozzarella and Parmesan plus a few other tasty varieties which enhance the Baked Zucchini Parmesan.
1/2 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1 cup bread crumbs
3 large zucchini, cut into 1/4-inch slices
1 (15-ounce) can Italian tomato sauce
1 tsp dried basil
8 oz mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
Preheat oven to 350°F. Grease a medium baking dish. Heat olive oil in a large skillet over medium-high heat. Mix salt, pepper and bread crumbs on waxed paper. Beat eggs in a shallow bowl.
Dip zucchini in bread crumb mixture, then in eggs, then bread crumb mixture again. Add to skillet. Cook zucchini, turning once, until golden, about 5 minutes per side.
Combine tomato sauce and basil. Spread half of tomato sauce mixture in baking dish. Cover with a layer of zucchini.
Top zucchini with mozzarella, then Parmesan. Repeat tomato sauce, zucchini, mozzarella and Parmesan layers. Bake zucchini until hot and bubbly, about 30 minutes.
Baked Zucchini Parmesan tip: You can save some cooking time by covering the dish with plastic wrap in step 4, then microwaving on HIGH for 5 minutes. Remove from the microwave and bake in a conventional oven for 15 minutes before serving.