We eat a lot of zucchini in our house. My husband always grows zucchini in the garden, so there is an abundance of it in the summer months.
I had high hopes for this casserole. Fried zucchini is a great thing. The frying process really brings out the sweetness of the vegetable.
Unfortunately, the crispness of the zucchini goes away when layered with the tomato sauce.
The end result was a mushy mess. The breading became quite soggy. The cheese was a strange addition as well.
Overall, it was not a win. I would have much preferred just the fried zucchini on its own.
ZUCCHINI CASSEROLE
4 Large Zucchini
1/2 Cup Flour
1 Teaspoon Salt
2 Eggs, Slightly Beaten
1/4 Cup Oil
2 Cups Diced Tomatoes
1/2 Teaspoon Salt
2 Cloves Garlic, Minced
2 Teaspoons Chopped Parsley
1/2 Cup Grated Sharp Cheddar Cheese
Cut squash in half and thin into thin lengthwise slices. Dip into seasoned flour, then eggs. Sauté in oil until browned on both sides. Cook tomatoes, salt, garlic and parsley together for 10 minutes. Place half of squash in a casserole dish. Sprinkle with half the cheese and half the sauce. Repeat, finishing with cheese on top. Bake in a 350 degree oven for 30 minutes.
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