Tonight we have dinner.
I made those Parmesan Crusted Zucchini Sticks, so I don’t know why it never occurred to me to make what we had tonight for dinner.
And one of my specialties is Chicken Parmesan even though this version was gluten-free. And I made Eggplant Parmesan which the family also loves.
wouldn’t it only be fitting that I make a…
1 medium zucchini less than 1/4-inch thick
3/4 cup Italian style bread crumbs
1/4 cup grated Parmesan cheese
1/3 cup olive oil
1 24 oz. jar pasta sauce
1 cup shredded mozzarella
Preheat oven to 375ºF.
In dish with shallow sides, lightly beat egg.
In a separate dish with shallow sides, combine bread crumbs and Parmesan cheese. Mix until well combined.
Begin by dipping one of the zucchini slices into the egg and then dredge it in the bread crumbs being sure to coat both sides with each. Set aside on a plate.
Repeat process with remaining zucchini slices.
In a large skillet, pour olive oil after it has been heated on medium-high heat.
In batches, sautée the zucchini for about 4 minutes on each side until lightly browned.
Pour a small amount of spaghetti sauce into an 8 X 8-inch baking dish, being sure to coat the entire bottom.
Transfer the browned zucchini to the baking dish.
When all slices have been sautéed, pour the remaining spaghetti sauce on top and cover with shredded mozzarella cheese.
Bake for 25-30 minutes or until bubbly.