First, it's best to use a big zucchini. Slice it into somewhat thick slices.
Then dip each slice into an egg wash and dredge in a crumb mixture. I used fresh ground whole wheat flour, Italian bread crumbs and garlic salt (Janet used bread crumbs)
Next I "fried" them on my griddle. The ones on the left I coated with a butter spray. It made the slices a bit crisper.
Finally, after putting spaghetti sauce in the bottom of a 9 x 13" pan, I layered the zuchinni slices and covered them with freshly grated parmesan. Then I covered the pan with foil, and baked about 30 minutes at 350 degrees.
Unfortunately we got so caught up with eating that I forgot to take after pictures! :o( I fixed some elbow macaroni and heated up the rest of my spaghetti sauce. I served the zucchini on the side next to the pasta dish. Neal put his on top of the pasta and then put the sauce on top. Whatever works for you!
I served a salad with this, and that was our meal!
4 comments:
This looks delicious! I'm so jealous of your zucchini, cucumbers and potatoes!! I'm hoping the cukes will last until Mom comes up to help me move...
What a great way to use up those big zucchinis that don't taste as good for other stuff and when you're tired of zucchini bread! I like to slice the small ones for my stir fries.
As a side dish: dredge your zucchini in bread crumbs and place on a greased cookie sheet. Bake at 350 until golden. Yum!
Hugs!
That looks SO fabulous! I wish our zucchini hadn't all died! I guess I'll have to break down and actually buy some at the Farmer's Market tomorrow!!
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