Zucchini Parmesan

By Hklbrries

Ingredients

• Adapted from Family Circle, www.familycircle.com
• 1/2 cup flour
• 3 eggs, lightly beaten
• 1 1/2 cups seasoned bread crumbs
• 3 large zucchini, about 2 pounds, cut lengthwise into 1/4-inch thick slices
• 1/4 cup canola oil
• 1 jar (25 ounces) prepared marinara sauce (such as Muir Glen)
• 2 cups shredded reduced-fat mozzarella cheese
• 1 cup basil leaves
• 1/4 cup grated Parmesan cheese

Details

Servings 8
Adapted from spokesman.com

Preparation

Step 1

Heat oven to 375 F. Coat a 13-by-9-by-2-inch baking dish with nonstick cooking spray.

Place flour, eggs and bread crumbs in separate shallow bowls. Lightly coat zucchini slices with flour. Dip in egg and coat with bread crumbs. Set aside

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Cook zucchini 1 1/2 to 2 minutes per side until golden brown. Cook in three batches, adding more oil as needed.

Spoon 1/2 cup of sauce in the bottom of prepared baking dish. Evenly place a third of the zucchini in dish; top with 1/4 cup of sauce and 1/3 cup of mozzarella cheese. Repeat layering twice, adding basil between second and third layers.

Sprinkle Parmesan cheese over top and loosely cover with foil. Bake at 375 degrees for 30 minutes, remove foil and bake for an additional 10 minutes.

Cool slightly before slicing. Serve with green salad if desired.