Zucchini Parmesan

We got a huge zucchini from the CSA, and thought zucchini parmesan sounded good, and it was! I was going to make a batch of my marinara sauce to put in, but that didn't happen. It would have been out of this world if I had.

To serve 2 without leftovers:
1 foot-long, 4 in diameter zucchini, or 3 regular-sized zucchinis
3 T olive oil
3/4 cup parmesan cheese
3/4 cup of Panko bread crumbs
1 t herbes de Provence
1 t oregano
1/2 t thyme
1 t basil
salt & pepper to taste
1 cup marinara sauce
3/4 cup mozzarella cheese (string cheese chopped, or fresh mozzarella sliced, or the usual grated)

Slice zucchinis into "coins" about 1/3 inch long, thicker being better. In a small mixing bowl, combine bread crumbs and herbs. Combine a third of the parmesan cheese with a third of the bread crumb mixture in a separate bowl. Preheat the oven to 450 degrees. Spray a cookie sheet, coat the zucchini slices with olive oil, and place on the cookie sheet. Sprinkle the bread crumb mixture on top of the zucchini, salt and pepper, and put in the oven for 30 minutes or until browned. Pour most of the marinara sauce into the bottom of a small casserole (oven safe) dish, saving some to put on top. Remove the zucchini from the oven, and lower the temperature to 400 degrees.

Layer the zucchini into the casserole dish, doing a layer of zucchini, and then a sprinkle of the bread crumb mixture, a layer of mozzarella and parmesan cheese, and then another layer of zucchini, and so on, until all ingredients have been used, reserving some cheese for topping. Spread the last of the marinara sauce on top, and then finish with the cheese. Put it back in the oven for 15 minutes without a lid to melt/brown the cheese.

We think in the future we will at least double, if not triple, the recipe because we think this would make really good lunch leftovers too.