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  • 2 large zucchini, sliced lengthwise
  • 1/2 c. polenta
  • 1/4 c. flour
  • salt and pepper
  • 1/2 tsp. garlic powder
  • 1 egg, beaten
  • 1 c. tomato sauce (jarred is fine)
  • 3/4 c. shredded mozzarella
  • 1/4 cup shredded Parmesan


  • Preheat oven to 350 degrees.
  • Set up your polenta coating in 3 shallow dishes or pie plates: flour in one, egg in the second, polenta in the third.
  • Whisk polenta with garlic powder and salt and pepper to taste.
  • Dredge zucchini in flour, then egg, then polenta.
  • Once all zucchini is coated, either bake on a cookie sheet for 15 minutes OR pan fry them in a little oil until golden, about 3 minutes per side.
  • Spoon a bit of tomato sauce in the bottom of a small baking dish.
  • Add a layer of zucchini, top with mozzarella cheese and more sauce. Continue layering until you have used up all zucchini.
  • Top with Parmesan and bake for 10-15 minutes, or until cheese is bubbly and melted.

Categories: Dinner  Lunch  Main Dish  Savory  Vegetarian 
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