**Please note this recipe takes about 1-2 hours depending how fast you cook**
My mom invented this recipe when we grew a gigantic garden in our backyard. It doesn’t contain any meat but for some reason it does have a meaty texture when baked. This recipe is extremely easy but does require a bit of time given the step of preparation.
Ingredients
- 5 Small Zucchini
- 4 whole eggs
- 7 oz (1/2-15 oz container) Italian-style breadcrumbs or Gluten-free breadcrumbs (just add dried oregano, parsley, thyme, garlic powder, salt, pepper to the mix)
- 4 oz (1/2-8 oz container) grated parmesan cheese
- Tomato sauce (I use the Signature Tomato, Porcini and Truffle Sauce)
- Mozzarella cheese
- Spices: Garlic powder, oregano, thyme, red pepper flakes, salt, black pepper
- Preheat oven to 350 degrees Fahrenheit. Chop the zucchini into slices that are about a quarter of an inch thick and set aside. I personally don’t peel my zucchini.
- Place your 4 whole eggs in a separate bowl. In another bowl mix together about a quarter or half of your breadcrumbs + parmesan cheese mixture. The mixture gets clumpy sometimes when you transfer your egg washed zucchini so I tend to throw out my mixture half way through and start fresh to avoid the clumps.
- Take your zucchini slides about 5-6 at a time and place in the egg wash. Make sure the egg covers both sides and lift the egg letting excess drain off. It’s best to drain using a fork then place in the breadcrumb mixture. Instead of using your hands use a fork to turn over. Place the breadcrumb coated zucchini on a plate.
- As a simultaneous process, once you have accumulated about 20 zucchini pieces, put oil in a frying pan. Place a single layer of the zucchini in the pan. Fry on each side for about 3-4 minutes until brown. I place mine on a paper towel when finished to drain excess oil.
- Continue the process until all of your zucchini are coated and fried. In a 9×13 glass casserole dish, spray with cooking spray. Place a layer of zucchini on the bottom and place a few tablespoons of the tomato sauce + mozzarella cheese + sprinkle of garlic powder/oregano/thyme/red pepper flakes/black pepper. Layer the sauce/cheese/spices mixture every 2-3 layers of zucchini until you reach the top layer. Spread out the remainder of your tomato sauce + cheese + spices.
- Bake for 40 minutes and enjoy!
