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LOCATION: Recipes >> Vegetables >> Zucchini Parmesan 02

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ZUCCHINI PARMIGIAN

3 or 4 large zucchini, sliced about 1/4 inch thick
olive oil
Italian seasoned bread crumbs
6-7 eggs, beaten
1 cup flour
2-3 cups shredded mozzerella
1/2 cup parmesean cheese

Take zucchini slices and dredge through flour, egg and bread crumbs.
When fully coated fry them in a heavy pan with olive oil (about a
1/4 inch deep) Until browned and very tender. You may have to
change oil after about 10 slices otherwise it starts smoking and
you end up with nasty burnt tasting zucchini.

After all has been fried, coat a lasagne pan with a small amt of
sauce then layer it such: zucchini, sauce, mozzerella. Repeat. Last
layer should be both cheeses. Cover with plastic wrap and let sit
in fridge for about 3 to 4 hours to let flavors marry.

Then take wrap off and cover with foil and bake for 35 to 40 min
at 350 F.

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