Zucchini Parmesan
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Yields:
-
1 casserole
- Serves:
- 9-12
ingredients
- 2 medium zucchini
- 1 (32 ounce) jar spaghetti sauce (I use Ragu with sugar added to cut back on the acid)
- 2 cups Italian style breadcrumbs
- 2 eggs
- 3 tablespoons milk
- 1 cup flour
- 1 lb ground beef
- 2 -4 cups mozzarella cheese (depending on your taste)
directions
- Slice the zucchini into rounds (medium in thickness).
- Beat eggs in a bowl and add milk.
- Toss the zucchini in the flour, then egg and milk mixture and then the bread crumbs. I do about 5-8 slices at a time depending on how I cook them.
- You have a couple options at this point. I deep fry my zucchini and feel I get the most flavor this way. You can also pan fry then by heating olive oil in a frying pan or, you can also bake them at 350 until tender. There is no need to grease the sheet.
- Repeat this process until all the zucchini is cooked. I place them on a plate lined with paper towels (to absord some of the oil) as I take them out. Set aside.
- Cook the ground beeg in a large pot and drain.
- Stir in sauce (add in sugar and other spices to your taste).
- In a 13 x 9 pan spread the sauce mixture in the bottom.
- Add a layer of the zucchini.
- Add another layer of sauce then a layer of zucchini.
- Repeat until all zucchini is used.
- Top with Mozzarella Cheese.
- Bake at 350 for about 30 - 45 minutes or until cheese is melted to you taste).
- Cool for 15 minutes and server.
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