Ingredients
Zucchini and Coating
- 4 zucchini, cut lengthwise – about 1/4 inch thickness
- 1 1/2 cups of flour
- 1 1/2 cups of milk
- 2 eggs
- 1 1/2 cups of breadcrumbs
- 6 – 7 slices of white bread, toasted
- Vegetable oil, for frying (about 3 tablespoons per batch)
- Olive oil, for drizzling
Cheeses
- 16 oz. mozzarella, cut into small cubes
- Fresh Romano or Parmesan cheese, for grating
Tomato Sauce Ingredients
- 5 – 6 vine ripe tomatoes, cubed
- 5 – 6 cloves of garlic, roughly chopped
- 1 large sweet onion, sliced
- Handful of fresh basil, ripped
- Handful of fresh Italian parsley, chopped
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons sugar
- Olive oil, for drizzling (about 2 tablespoons)
Other
- Tin foil
- Paper towels
Instructions
- Heat the frying pan: Warm a large cast iron frying pan over medium heat and add about 3 tablespoons of vegetable oil to get ready for frying the zucchini slices.
- Prepare dredging station: Set up three shallow bowls – one with flour, one with the milk and egg mixture beaten together, and one with the breadcrumbs.
- Coat zucchini slices: Dredge each zucchini slice first in flour, then dip into the milk and egg wash, and finally coat fully in breadcrumbs, ensuring an even coverage for frying.
- Fry zucchini slices: Carefully place the breaded zucchini slices into the hot oil. Fry each side until they are a beautiful golden brown. Remove the slices and place on paper towels to drain excess oil. Repeat until all zucchini are fried.
- Make the tomato sauce: In a large cast iron pan, add sliced onion and chopped garlic with a tablespoon of olive oil. Cook over gentle heat until onions soften and turn slightly golden, garlic becomes fragrant. Add cubed tomatoes, salt, pepper, oregano, sugar, basil, and parsley. Cook on low until tomatoes soften completely. Drizzle with an additional tablespoon of olive oil and stir well.
- Preheat the oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the zucchini casserole.
- Assemble the bake: Lightly drizzle olive oil at the bottom of a baking dish. Lay a layer of toasted bread slices as the base. Next, add a layer of fried zucchini slices, followed by spooning tomato sauce over the zucchini. Sprinkle freshly grated Romano or Parmesan cheese and distribute cubed mozzarella evenly.
- Layer and repeat: Continue layering with toast, fried zucchini, sauce, and cheeses until all ingredients are used, finishing with a cheese topping.
- Cover and bake: Cover the dish tightly with tin foil, making sure the foil does not touch the cheese on top, to prevent sticking. Bake in the preheated oven for 25 to 30 minutes.
- Rest and serve: Allow the casserole to rest for 10 to 15 minutes after baking to set up before slicing and serving warm.
Notes
- Using a cast iron pan helps achieve even frying of the zucchini with a crisp coating.
- Ensure zucchini slices are evenly coated to get a nice golden crust.
- The layering with toasted bread adds texture and soaks up delicious sauce.
- Don’t let the foil touch the cheese topping to avoid any sticking.
- Resting after baking allows the dish to firm up for easier slicing.
- Fresh herbs like basil and parsley brighten the tomato sauce with fresh flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes frying zucchini + 25 minutes baking + 15 minutes sauce preparation (can overlap)
- Category: Side Dish
- Method: Frying and Baking
- Cuisine: Italian-American
- Diet: Vegetarian
