My kiddos LOVE this recipe! Even my 17 month old who “doesn’t eat” devours it! You can make this for your meal or as a side dish to pair with some yummy Italian chicken (which is what I always do for the hubby as he “needs his protein”). It’s easy to prepare and can be made ahead of time and reheated.
Ingredients
- 4 medium sized zucchinis, sliced long ways
- 2 eggs
- 2 cup Italian breadcrumbs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 cups canola oil (for pan frying)
- 2-3 cups shredded mozzarella
- 1/2 cup finely grated parmesan
- 2 cups marinara sauce (here’s my quick sauce recipe)
Directions:
- Preheat oven to 350 degrees
- Cut zucchini long ways about 1/4 inch thick.
- Heat large pan with canola oil.
4. Set up 2 shallow dishes for dredging. In the first dish, whisk 2 eggs. In the second dish, mix your breadcrumbs, salt, pepper and garlic powder.
5. Working with one zucchini slice at a time, dredge the zucchini in the egg first fully coating and then in the breadcrumb mixture fully coating. Place on a piece of parchment paper while you finish all the slices.
6. Add zucchini into hot oil, make sure to cook in batches so you do not overcrowd the pan. Once cooked, place on towel to extract the additional oil.
7. Mix 2 cheese together in a small bowl.
8. Once zucchini is all done, get a 9×9 baking diish and start the layering process. First add some marinara sauce to the bottom and then arrange your zucchini pieces to cover the bottom of the dish. Add a layer of sauce, then cheese mixture. Keep alternating—zucchini, sauce, cheese until zucchini is gone and you end with a top layer of cheese.
9. Put dish in oven and cook for 20 minutes. Bon Apeptite!