I prefer to use smaller zucchini, no more than 6-8 inches long, in this recipe as this size is much more tender and less seedy than the bigger ones. If you happen to have eggplant, it is equally good in this recipe. Zucchini Parmigiana can be made one day ahead and refrigerated before baking, or frozen for up to one month; thaw before baking.
4 small zucchini
1 egg, beaten
1 cup fine dry bread crumbs
4 tablespoons butter
1 quart spaghetti sauce, homemade or bottled, with or without meat
1 cup ricotta cheese
8 ounces sliced mozzarella cheese
1 cup freshly grated Parmesan cheese
Slice the zucchini, dip each slice in the beaten egg, then the bread crumbs. Melt the butter, a tablespoon at a time, in a large skillet and fry the slices, in batches, until golden brown; season with salt and pepper. Place half of the slices in a shallow 2-3 quart casserole dish, cover with half of the ricotta cheese, then half of the mozzarella slices. Cover with half of the sauce. Repeat, then sprinkle with the Parmesan cheese.
Bake at 350°, uncovered,for 30 minutes or until the cheese is melted and the dish is bubbly. If the cheese is browning too fast, cover loosely with foil.