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Zucchini Parmesan - Alexandra's Kitchen
Ingredients
- 2 lbs. zucchini, ends trimmed, sliced into rounds 1/4-inch thick
- kosher salt and pepper to taste
- 4 tablespoons extra-virgin olive oil, divided
- 1 cup fresh breadcrumbs
- 1/3 cup freshly grated Parmigiano-Reggiano for the topping, plus about 3/4 cup more for layering
- your favorite tomato sauce (recipe for red pepper tomato sauce is below, or whatever tomato sauce you love)
Directions
Directions aren't available for this recipe.
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