Baked Zucchini Parmesan
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|Mon, 09-12-2005 - 11:29am|
Serves 8; Prep time: 20 minutes; Total time: 1 hour 30 minutes
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and ground pepper
2 large zucchinis (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups (48 ounces) store-bought chunky tomato sauce
1 1/2 cups shredded mozzarella
1. Preheat oven to 375°. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
2. Dip zucchini slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400°.
3. Spread sauce over the zucchini slices; then sprinkle mozzarella on top. Sprinkle with remaining 2 tablespoons Parmesan. Bake until cheese is melted, 5 to 10 minutes. Let stand 5 minutes before serving.
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My grandmother made this last weekend when I was there and it was absolutely delicious! I have been craving it again!