Zucchini Parmesan

The last of the zucchini is in.  We've been eating zucchini for months, and amazingly, it still tastes good.  But it's a challenge to find something easy and different to do with it.  The zucchini in this recipe is firm, not mushy. It's beautiful, and smells delicious.

Zucchini Parmesan

1 large zucchini
1 egg, beaten
1 Tbs olive oil
1/2 C bread crumbs
1/2 C grated parmesan cheese
1/8 tsp dried basil or 1/2 tsp fresh, chopped
1/8 tsp dried oregano or 1/4 tsp fresh, chopped
1/8 tsp sea salt
1 C spaghetti sauce (homemade or jarred)
1 C grated mozzarella cheese

Preheat oven to 425. Spray a baking sheet with cooking spray.

Slice the zucchini on the diagonal into 3/8 inch slices.

Mix the egg and the olive oil.

 Mix the bread crumbs, parmesan cheese, basil, oregano, and salt.

Dip each slice of zucchini into the egg mixture then the bread crumb mixture.  Place on the baking sheet.  Bake the zucchini for 20 minutes, turning half way.  Spoon spaghetti sauce over the zucchini slices, and sprinkle with mozzarella cheese.  Bake for 5-10 minutes, until the cheese is melted.


That's the recipe format.  Here's the reality. I do not actually measure anything. I have never yet made bread crumb / parmesan amounts come out right when I measure.  I use equal amounts of parmesan and bread crumbs and add the herbs, and hope for the best.