Zucchini Parmesan

Hubby and I got zucchini a couple shopping trips ago, and this coming weekend we're off to Haiti for a week. Produce + us being gone for a week = bad things.

So, we had to use the zucchini this week. My solution? Zucchini parmesan!

I used Ellie Krieger's recipe with a few changes, and I have to say I was impressed! I'm not usually much of zucchini person, normally.

Let's get down to it:

Prep Time: 15 minutes

Cook Time: 25-30 minutes

Serves: 2-3

Ingredients:

1 zucchini
1/4 cup Italian-seasoned breadcrumbs
1/4 cup grated parmesan cheese
1 egg

Pasta sauce, to serve

Directions:

1. Lop the ends off your zucchini.

Slice that baby up into about 1/4-inch thick rounds, or a little thinner if you like.

2. Crack your egg into a bowl.

Whisk or beat with a fork.

3. In a bowl, pour the bread crumbs...

Then the parmesan...

And mix.

4. Dip a slice of zucchini into the egg.

Flip so that it's evenly soaked.

Then, plop that sucker into the bread crumb mix.

Flip a few times until it's sufficiently coated...

...And set on a baking tray. Rinse and repeat for all of the zucchini rounds.

5. Bake in a 450-degree F oven for 25-30 minutes, until the bread crumbs are beginning to toast.

Grab a few of the zucchini slices.

And finally, pour your favorite pasta sauce over top. (Dipping works, too!)

Enjoy!