Zuccinni Parmesean

Name: Zuccinni Parmesean
Cuisine: American
Ingredients: 1-2 overgrown zucchinis- preferably ones that do not have mature seeds yet, but those will work too; 1.5 cups bread crumbs - I like the panko kind since they are crispier; 1 tsp. salt; 1 tsp. italian seasoning or some mixture of whatever you have, basil, oregano, parsley etc; 2 eggs, beaten; 1 (28 ounce) can of tomatoe sauce; 2 cups mozzerella cheese; 1/2 cup parmessean cheese

Heather Heward @heward

If you have ever grown zucchinis, or have a friend or co-worker who grows zucchinis you know that you end up with those large ones that no one really knows what to do with. Well, look no further. This is a great way to use those up!

Heather Heward @heward

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Ingredients

1-2overgrown zucchinis- preferably ones that do not have mature seeds yet, but those will work too
1.5 cupsbread crumbs - I like the panko kind since they are crispier
1 tsp.salt
1 tsp.italian seasoning or some mixture of whatever you have, basil, oregano, parsley etc
2eggs, beaten
1 (28 ounce)can of tomatoe sauce
2 cupsmozzerella cheese
1/2 cupparmessean cheese

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Steps

1

Heat oven to 375 degrees farenheit
2

Slice zucchinis a little less than an inch thick. If there are mature seeds or large pithy areas then scoop those out.
3

Grease a cookie sheet with olive oil.
4

With one hand dip the zucchini in the egg, pass to the other hand and dip in the bread crumbs (this will help avoid build up on the fingers). Place them on the cookie sheet
5

Bake for about 20 minutes or until they are tender but not mushy
6

Placed into a greased cake pan, whatever size you think will make two layers of the zucchini that you cooked.
7

Place one layer of zucchini in the pan and spread half of the tomato sauce on top and cover with half the mozzerela cheese
8

Layer the rest of the zucchini on top and cover with the rest of the sauce and the mozzerela cheese and put on the parmesean cheese.
9

Bake for about 30 minutes until the cheese is browned the way you like it.