[Liz]

ZUCCHINI PARMESAN
Zucchini does not have a compelling flavor of its own; it takes on flavors of ing you add.

Ing 1-2 lge garden zucchini 3 eggs beaten with tbl milk 1 c Progresso Italian style
bread crumbs 3/4 c olive oil 1/2 c grated Parm 1 c Mozzarella 2 c fave tomato sauce

Method: Make 1/4 inch thick slices of zucchini. Dip each slice first in eggs, then into crumbs. Saute in oil until golden brown on both sides. Place layer of zucchini in 2 quart casserole; sprinkle with Parm and Mozzarella then cover with tomato sauce. Repeat until zucchini is used, topping last layer with Mozzarella. Bake uncovered 350 deg 1/2 hour; sauce is bubbly and cheese is melted.

[Liz]

Zucchini Parmesan (recipe above).

[Paul R.]

Zucchini does not have a compelling flavor of its own; it takes on flavors of ing you add.

I'm guessing "ing" was supposed to be "anything". :-)

Anyway, that is actually a very useful characteristic when one needs cheap "filler" for, well, most anything that needs cheap filler. I'm not "big" on the texture of Zucchini, but I don't hate it either.