Zucchini Parmesan

Preheat your oven to 350 degrees F.

Salt and pepper your zucchini rounds and let them sit on a paper towel.

Put your oil into a Dutch oven type pot. I’d say I had maybe an inch of oil in my pot – set over a medium heat.

Beat your eggs in a bowl and mix your panko bread crumbs and cheese in another.

Pour your tomatoes and sauce into a skillet and let it cook down over low heat. (I usually dice up a clove or two of garlic and quickly saute in some olive oil before I throw in my ‘maters and sauce). Add salt and pepper to taste.

Dip your zucchini slices one at a time in your egg, let the excess drip off, then bread it in your panko/cheese mixture, then put it into the hot oil for frying. Mine fried for about 2-3 minutes per side. Then take them out and place them on a drying rack while you bread and fry the rest. I did no more than 3 in the oil at a time – you don’t want to over crowd.

Once all your zucchini slices are fried, place them in a baking dish. If you have more than what will fit in the dish, overlap them a tad so you can get them all in. Pour in your tomato sauce. If you have extra panko/cheese mix (I did), brown it quickly for a few minutes in a dry skillet over medium heat and then take off the heat.

Cook your zucchini in the 350 degree F oven for about 25 minutes and then top with the remaining toasted panko/cheese mix and broil for a few minutes just until the crumbs look nice and toasted!