Zucchini Parm - My Way
3 - 4 mediumzucchini, not ones with large seeds - sliced about 1/4 inch thick - can either soak in salt for 30 min, then rinse and pat dry - or i used as soon as sliced and patted dry, before breading
1/4 cfrench fried onions, crushed fine
1/4 ceach - panko bread crumbs & seasoned bread crumbs
1/2 tspeach - garlic powder - kosher salt - black pepper
1/2 - 3/4 cgrated parmesan cheese
8 ozbag of shredded, pizza blend cheese or mozarella
1 jar(s)marinara sauce - i used bertolli marinara with burgundy wine
1/4 cshredded parmesan cheese
enougholive oil to coat zucchini well
How to Make Zucchini Parm - My Way
- Preheat oven to 450 degree F.
Get out a couple sheet pans and spray with non stick cooking spray. ( or you can fry the breaded zucchini.)
Press each slice of zucchini into the crumb mixture, so they are coated well. It won't be a real heavy coating.
Place in single layers on sheet and bake for about 20 minutes or until browning, but not burnt - just golden.
- Repeat the steps until you have 3 layers of zucchini, cheese and sauce. I always end with a little sauce on top and finish with cheese, I then sprinkle some dried parsley flakes and a little more shredded parm.
I use almost a whole jar of sauce ( 24 ounces) you may not like yours as saucy, just use as much as you want. It will still be good.