Zucchini Parmesan

Recipe by noway
READY IN: 1hr 10mins




  • Preheat oven to 350°F.
  • Wash zucchini, remove ends, and slice into 1/3 inch coins. Slice the onion very thinly. Peel garlic.
  • Beat eggs in shallow bowl.
  • In a separate shallow bowl, combine flour, onion powder, garlic powder, paprika, basil, oregano, seasoning salt, and bread crumbs. Stir to mix well.
  • Dip sliced zucchini into egg mixture, then into flour mixture.
  • Heat olive oil in skillet and add whole garlic cloves. As the garlic cloves become golden, crush them into the oil using a fork. Remove garlic before it becomes brown.
  • Place zucchini in hot oil. Don't overload the skillet as they should cook separated in the oil. Sprinkle a few slices of sliced onion over them. Turn zucchini over as they become golden brown and cook the other side.
  • Remove zucchini and onions to a paper towel to drain. Sprinkle with salt and pepper to taste (and more garlic powder and onion powder, if desired).
  • Arrange zucchini on the bottom of a greased 8x8 baking dish. Sprinkle a layer of Parmesan cheese and a layer of mozzarella, then with a layer of tomato sauce. (Note: if tomatoes are ripe and in season, sliced ripe tomatoes may be substituted for the sauce in this dish).
  • Continue to make layers of zucchini, cheeses, and sauce until all ingredients are used, ending with mozzarella.
  • Sprinkle with buttered bread crumbs, if desired.
  • Bake uncovered at 350F for 25 minutes or until bubbly. Let cool for a couple minutes before serving.