Anita emailed me this recipe for zuchini and it looks very delicious. She adapted it from an eggplant recipe. Enjoy.
Zuchini Parmesan from Anita
slice zuchini into 1/2-3/4″ thick rounds
dip them in a beaten egg and dredge in seasoned bread crumbs or any
coating you like.
Fry them in a little olive oil to brown the coating and drain on a
recycled brown paper bag.
Put a little of your favorite marinara (I like mine chunky) on the
bottom of an oven safe baking dish and place the coated zuchini
rounds on top.
Layer the rounds with provolone cheese, more marinara and a second
zuchini round. Finish with another slice of cheese, a little more
marinara and a dusting of parmesan.
Bake in a 325-350 degree oven until zuchs are tender, about 30-40 minutes.
I like to use a spatula to carefully transfer an
individual zuchini “tower of deliciousness” to a plate and then
surround it with farfalle pasta and spoon a bit of sauce from the
baking dish over the pasta. It’s very pretty and one good sized
zuchini can make four stacks.
Any kind of cheese works, sometimes I use feta, or you can make it
without. You can make this ahead, keep it in the fridge and cook
before serving. It is also tasty when reheated.