Layered Zucchini Parmigiana

Serves: 8
Total Calories: 1,496
Prep time:
Cook time:
Total time:


3 to 4 large zucchini sliced 1/4 inch thick
3 cups all purpose flour
salt and pepper to taste
3 eggs well beaten
1/4 cup milk
3 cups seasoned bread crumbs
2 (24-ounce) jars pasta sauces
3/4 cup olive oil for frying
2 cups grated mozzarella cheese divided


Preheat oven to 350°F. Butter a 9x13-inch baking dish. In a medium bowl, combine flour with desired amount of salt and pepper. In a separate bowl, mix eggs and milk together well and season to taste with salt and pepper. Bread zucchini by first coating the slices in flour, then dipping zucchini in egg mixture. Finally, dip slices in bread crumbs, coating well.

Pour 1 jar pasta sauce into baking dish; set aside. Heat oil in a large skillet over medium to medium-high heat. Add a single layer of breaded zucchini slices to oil and fry until lightly browned, 2 to 3 minutes on each side. Remove zucchini to paper towels for draining. Repeat process until all zucchini slices are fried.

Place a layer of fried zucchini in the baking dish over pasta sauce. Sprinkle with 1 cup of mozzarella cheese, then add remaining zucchini. Pour second jar of pasta sauce over zuc-chini and finish with remaining 1 cup of mozzarella cheese. Bake for 20 minutes or until cheese is melted. Let rest for 10 minutes before serving.

Nutritional Facts:

Serves: 8
Total Calories: 1,496
Calories from Fat: 633

This Layered Zucchini Parmigiana recipe is from the The Ultimate Cook'n Cookbook Cookbook. Download this Cookbook today.

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