Zucchini Parmesan

This is a variation of Eggplant Parmesan but instead I substituted zucchini for the eggplant.  In one of my Italian cookbooks, it mentioned you could use zucchini instead of eggplant.  And since zucchini is starting to make its appearance at the farmer's markets, I thought I would get it a try. 

As usual, I did have to improvise a bit as I didn't have any Parmesan Cheese . . .

Zucchini Parmesan

Ingredients:

2 or 3 medium size zucchini cut in 1/4 inch slices (I did not peel them)
1 28 oz can Italian plum tomatoes, undrained
garlic powder
black pepper (to taste)
1/2 tsp dry basil
1/2 to 1 cup flour
3 large eggs, beaten
1 T dry parsley
1 lb grated mozzarella cheese
1/4 cup grated Parmesan cheese

Directions:

Preheat the oven to 400F
Crush the tomatoes gently by squeezing them with your hands into a saucepan.
Add the garlic powder, pepper and basil.
Simmer while frying the zucchini.
Create an "assembly line" - the cut zucchini, a bowl with the flour and a bowl with the beaten eggs.

Heat a skillet with some olive oil.
Dip the zucchini into the flour, then into the eggs.
Fry a few pieces at a time until each side is golden brown.

Drain on a paper towel.
To assemble the casserole, spread a little bit of the tomato sauce on the bottom of a large casserole dish.
Next put the slices of the zucchini.
Top with mozzarella cheese and sprinkle parmesan cheese.
Repeat this procedure ending up with the cheese.

Bake for 20 minutes.

Entire Recipe:

Zucchini Parmesan

Ingredients:

2 or 3 medium size zucchini cut in 1/4 inch slices (I did not peel them)
1 28 oz can Italian plum tomatoes, undrained
garlic powder
black pepper (to taste)
1/2 tsp dry basil
1/2 to 1 cup flour
3 large eggs, beaten
1 T dry parsley
1 lb grated mozzarella cheese
1/4 cup grated Parmesan cheese

Directions:

Preheat the oven to 400F
Crush the tomatoes gently by squeezing them with your hands into a saucepan.
Add the garlic powder, pepper and basil.
Simmer while frying the zucchini.
Create an "assembly line" - the cut zucchini, a bowl with the flour and a bowl with the beaten eggs.
Heat a skillet with some olive oil.
Dip the zucchini into the flour, then into the eggs.
Fry a few pieces at a time until each side is golden brown.
Drain on a paper towel.
To assemble the casserole, spread a little bit of the tomato sauce on the bottom of a large casserole dish.
Next put the slices of the zucchini.
Top with mozzarella cheese and sprinkle parmesan cheese.
Repeat this procedure ending up with the cheese.
Bake for 20 minutes.

Verdict:

Oh yes, this was good!  My husband gobbled it up and wanted it in his lunch today.  I definitely see a repeat performance of this one.