Zucchini Parmesan 

-on an 8.5” salad plate in post white.

Note: this can be made with any kind of soft-fleshed summer vegetable such as eggplant (the classic choice), yellow squash, or zucchini. It’s a great way to use up an over-abundance of summer squash.

-Ingredients-

- 2 medium-size zucchini

- 1 cup unseasoned panko

- ½ cup grated parmesan cheese (plus more for serving)

- 1 tbsp dried italian herbs*

- 1 tsp kosher salt (or to taste)

- 2 eggs

- canola or vegetable oil spray

- 24oz jar of tomato sauce (or make The Family Marinara) 

- 3 cups (¾ lb) shredded mozzarella 

*it could be just basil, or some combination of oregano, basil, and parsley, but dried is essential

-Method-

Preheat the oven to 375℉.

Slice the zucchini into ⅛” thick slices (a mandolin is best if you have one) and set aside. Set out 2 medium-size bowls. In the first, beat the eggs until they’re thoroughly whipped, and the whites are fully broken down. In the second, mix together the panko, parmesan, dried herbs, and salt.

Spray a large baking sheet with the oil spray, and one at a time, take the slices of zucchini and dip in the egg mixture, and then dip in the panko mixture, making sure that every bit gets covered. Place on the baking sheet. Repeat until the whole sheet is covered with a single layer of zucchini slices, then spray oil over the whole batch. It will take 2-3 full sheets to bake all of the zucchini. Bake until panko turns golden and gets crispy (15 min). You don’t want them to be soggy. Keep oven on.

After all of the zucchini pieces are baked, take a 9x13 baking dish and lay out a single layer of zucchini (some overlap is fine), then spread a thin layer of tomato sauce over them using a spatula, then sprinkle a thin layer of mozzarella cheese over the sauce. Repeat these 3 layers over and over until the zucchini runs out, being sure to end with sauce and then cheese.

Bake for 20 min or until cheese starts to bubble and brown. 

Serves 5-6. Enjoy!