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Zucchini Parmesan | Can't Stay Out of the Kitchen | this fantastic #zucchini #casserole is filled with breaded zucchini, #parmesan #cheese & #spaghettisauce. It's terrific for #MeatlessMondays or as a side dish for company & #holidays like #Thanksgiving or #Christmas.

Zucchini Parmesan

Teresa Ambra
This lovely vegetable dish is great for Meatless Mondays. It's filling, satisfying and wonderful comfort food. Zucchini is breaded with Italian bread crumbs and then baked until tender. Then the zucchini is layered between spaghetti sauce and parmesan cheese. The result is phenomenal!
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Course Veggie Side Dish/Casserole
Cuisine Italian
Servings 6

Ingredients
  

  • 1 whopper-sized zucchini or 2 very large zucchinis (the size you’d use as a club!)
  • 2 large eggs beaten
  • 1-2 cups Italian bread crumbs You’ll use between 1-2 cups
  • 2 29-oz. jars Prepared spaghetti sauce about 1 to ½ jars
  • 8 oz. pkg. mozzarella cheese shredded , if desired
  • 6 oz. pkg. parmesan cheese shredded, I use both the shredded kind from a can, and real shredded Parmesan cheese

Instructions
 

  • Slice zucchini into ¼” rounds.
  • Dip in egg, shake off excess, and then dip both sides in bread crumbs.
  • Place on sprayed cookie sheets and bake at 350° for about 20-30 minutes or until browned.
  • In sprayed baking dish, layer sauce, zucchini slices, sauce, zucchini, etc.
  • Sprinkle parmesan cheese between every two layers.
  • Sprinkle generously with grated Parmesan cheese on the top.
  • Bake about 30 minutes at 350° until bubbly.
  • If desired, top with Mozzarella cheese and bake about 10 minutes longer.

Notes

© Can’t Stay Out of the Kitchen
Keyword casserole, cheese, parmesan cheese, side dish, vegetable, zucchini
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