Zucchini Parmesan Marinara

2 washed cut in thick slices of zucchini do no peel
panko bread crumbs Italian seasoned
Romano and Parmesan blended cheese
Marinara sauce homemade or store bought
Shredded whole milk mozzarella
1 egg beaten
1 teaspoon fresh oregano
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon garlic powder
1 teaspoon basil
salt, pepper & cayenne to taste
2 teaspoons minced garlic
1 cup flour
2 ziplock bags 1 with the flour 1 with the panko bread crumbs
Olive oil and Canola oil for frying

  1. In a large pie plate beat the egg adding 1/4 water.
  2. Place the zucchini in a ziplock bag and add the seasonings and spices to the flour and shake.
  3. Place one at a time in the egg wash then dip into the other bag filled with the panko bread crumbs.
  4. Place on a wax paper lined cookie sheet until all your zucchini is coated.
  5. In a large fry pan heat 1/4 cup olive oil and the rest Canola oil for the deep frying of the zucchini until browned on each side on medium heat.
  6. Set on paper towels to drain.
  7. Layer a greased deep dish pie plate with a layer or zucchini then generously sprinkled with grating cheese, herbs, a little minced garlic, marinara sauce then the mozzarella and repeat.
  8. Bake at 400 degrees until cheese is melt and starting to brown.