Italian

Zucchini Parmesan layered casserole is for Lunch.

Zucchini Parmesan layered casserole takes several minutes to prepare.

Zucchini Parmesan layered casserole takes several minutes to cook.

Zucchini Parmesan layered casserole makes 10 servings.

The ingredients for Zucchini Parmesan layered casserole are:

1 C. seasoned bread crumbs
2 t. garlic powder
1 t. dried basil
1t. salt
4 T. parmesan cheese
4 t. olive oil
2 lg. eggs
water
4 C. thinly sliced zucchini (approx. 3 med)

Here is how you make Zucchini Parmesan layered casserole:

heat oven to 475 degreesbeat eggs and water in a separate bowlanother baking dish mix together spices, bread crumbs and 3 table spoons of the parmesan cheeseDip zucchini slices in eggs and then dip in breadcrumb mixture. Place on a lightly greased (olive oil) baking sheets. Bake approx. 15 min. or until golden brown and crisp. In a lasagna/casserole dish layer sauce, golden eggplant slices, fresh mozzarella. Keep layering and the last layer top with sauce and remaining parmesan cheese. Bake covered at 350 degrees for about 40 minutes until cheese is melted & bubbly.Serving Size: in a 9"x13" lasagna pan, slice into 10 slicesNumber of Servings: 10Recipe submitted by SparkPeople user VIRGINIAKW.

The nutritional information for Zucchini Parmesan layered casserole is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 269.5

• Total Fat: 15.2 g
• Cholesterol: 70.9 mg
• Sodium: 942.4 mg
• Total Carbs: 17.8 g
• Dietary Fiber: 2.9 g
• Protein: 13.4 g

Zucchini Parmesan layered casserole is Italian cuisine.

The dietary needs meet for Zucchini Parmesan layered casserole is Vegetarian