Zucchini Parmesan

One of Matt’s favorite meals is my homemade Chicken Parmesan. Since we are cooking mostly vegetarian now, I decided to try it with zucchini instead of chicken, and let me tell you…it was AMAZING!

Start by cutting the zucchini in quarters, and then taking the thin slice off the back so they sit flat on both sides.

Make an egg wash with egg and milk in one bowl, and prepare bread crumbs or panko with garlic powder and Italian seasoning in another bowl. Dip the zucchini in the egg, and then panko to coat.

Heat oil in a pan and sauté until golden brown.

Place slices of mozzarella on each piece of zucchini, and then pour hot tomato sauce over the top.


Serve and ENJOY!



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