Jun 16 2008
How To Cook Vegetarian - Summer Squash Parmesan
How to Cook Vegetarian - Summer Squash Parmesan
This is a delicious dish for anyone, not just vegetarians. Add garlic Italian bread, a cucumber and tomato salad, and your favorite wine and you have a complete meal.
Summer Squash Parmesan
Ingredients
3 eggs, beaten
3 zucchini, chopped 1/3” thick
3 crooknecks, chopped 1/3” thick
1 onion, chopped
1 ½ cups flour
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon oregano
¼ teaspoon salt
1 cup Italian bread crumbs
1 cup parmesan cheese, grated
¼ cup extra virgin olive oil
2 zucchini, chopped 1/3” thick
2 crooknecks, chopped 1/3” thick
1 onion, chopped
¾ cup mozzarella cheese, shredded
1 jar prepared marinara sauce
Directions
In a small bowl, beat eggs. In a larger bowl combine flour, garlic powder, onion powder, oregano, salt, bread crumbs and parmesan cheese mix thoroughly.
Drop the chopped squash into the egg batter and then into the flour mixture, to coat.
Pour the olive oil into a skillet and heat on medium. Add the squash to the skillet to make one layer at a time (do not overload). Add the chopped onion. Turn the squash as they turn golden. Drain on paper towel. Continue until all of the squash is cooked.
In a oiled casserole or baking dish, line with squash/onion. Add a layer of mozzarella cheese and marinara sauce. Continue making layers until the three ingredients are gone. Ending with the shredded mozzarella cheese.
Place the baking dish into a preheated 350 degree oven for 25 minutes. Allow to cool slightly before serving. Serves 6 to 8.
