Monday, August 6, 2012


This recipe can be made for as much or as little as you need,  but for the recipe sake, I will give it to you in these proportions. (Double it as needed)


2 medium zucchini (washed and slice 1/8 inch thick, with skin on)

Vegetable oil
1 egg
1/2 c. flour
Box of Panko Crumbs
Garlic salt
28 oz. jar spaghetti sauce, your choice
(I prefer Hunts Garli & Herb Spaghetti sauce - 24 oz.) 
8 oz. shredded mozzarella cheese and parmesan cheese

In a small bowl,  mix egg with milk and beat and set aside.

 In a medium bowl, put flour, panko crumbs, a shake of garlic salt and 1 tsp. black pepper and mix well.

In a large frying pan, put enough oil so it's about 1/2 inch deep. Allow the oil to heat just enough to fry  (take a couple drops of water and put into oil, when it pops and dances, it's time to fry). 

Take zucchini slices and with fork dip on both sides with egg wash  then dip both sides with the  flour-cracker mixture so it is completely coated.   I then dip again in egg wash and press more crumbs (the more the better.)  

Place carefully into the hot oil and put enough zucchini in to cover the bottom. Turn the zucchini over and allow to brown nice and evenly on both sides. 

Do NOT burn and watch it very carefully. You may need to turn down the heat if it's too hot.

 Place zucchini on paper towels to drain and continue the process until all the zucchini is cooked.

Cover the bottom of a large baking dish with your spaghetti sauce.    Put  the zucchini edge to edge (or even overlap) to completely cover the bottom. If there's more zucchini than  needed to cover the bottom, double up in some areas. Cover the cooked zucchini with the rest of  the  sauce.  

Sprinkle with parmesan and  4 oz. of the  shredded mozzarella on top.

Bake in a 350 degree oven until all the cheese is melted and bubbling all around the edges. It should take no more than 15 to 20 minutes to serve.  This is a delicious addition to any meal or even a wonderful meatless main dish with salad. 

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