Zucchini baked with sauce and Pecorino

 

First things first!!!!

Don’t skimp

On the Pecorino!!!!!!

The Baked chicken parm and baked zucchini really turned out delicious.

I’m not a big eggplant person but love zucchini so I made it similar to a parm but I only used pecorino cheese (no mozzarella for me)opting to make it to my liking.  

My zucchini was medium size and I treated it as it were eggplant and salted slightly, patted it.  I sliced the zucchini in thicker slices) then dipped the zucchini in salt and pepper egg and then to seasoned breadcrumbs with a little extra garlic powder . 

I had warmed my olive oil in a medium size frying pan and added several chopped green onions and fried the seasoned zucchini in it until slightly browned .

Topped with lots of Pecorino (like my grandma  did)and marinara sauce. Baked 350° for 35 minutes covered. There are so nany options with add ons to this meal but i kept to my original idea and only used zucchini.

The zucchini was perfect! A slight crispiness and yet not overdone.

Both delicious and those who love zucchini will love my recipe.

Check  both  recipes  when you get a chance.  Winner winner chicken dinner lol.

Enjoy!

From my kitchen to yours,