"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Zucchini Parmesan Recipe

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This recipe for Zucchini Parmesan, by , is from Carol's Country Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, March 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 or 3 Medium Zucchini
Flour
Oil
Salt & Pepper
16 oz. Tomato Sauce
1 tsp. Sugar
1/2 tsp. Oregano
1/2 tsp. Basil
1/2 tsp. Garlic Salt
Mozzarella Cheese, grated
1/2 c. Parmesan Cheese, grated

Directions:
Directions:
Heat oil in skillet. Slice zucchini in 1/2-inch slices.
Dredge in flour; brown in oil. Season with salt and pepper. Drain on paper towels. Combine tomato sauce, sugar, oregano, basil and garlic salt. Pour 1/4 sauce in buttered 8 x 11-inch casserole. Layer zucchini and mozzarella. Continue layering sauce, zucchini and mozzarella. Cover and bake at 400 for 20 minutes. Sprinkle with Parmesan cheese. Bake additional 10-15 minutes. Let set 10-15 minutes before serving.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is so good and one hardly knows there is zucchini in it. It has all the pizza flavors. Takes a while to prepare, but it's worth it.

 

 

 

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