Preparation Instructions

• Line a rimmed baking sheet with a layer of paper towels. Trim and slice the zucchini lengthwise into ½-inch wide planks. Place on the paper towels in a single layer. Sprinkle with ½ teaspoon of the kosher salt, then cover with another layer of paper towels.
• Finely grate the Parmesan cheese and place 1 cup in a medium bowl. Shred the mozzarella cheese and add to the 1 cup Parmesan, tossing to combine.
• Transfer ½ cup Parmesan to a wide bowl, add seasoned breadcrumbs, ½ teaspoon kosher salt, and black pepper. Stir until well combined.
• Whisk eggs and ½ teaspoon kosher salt in a second bowl. Whisk flour and remaining ½ teaspoon kosher salt in a third bowl.
• Pat zucchini planks dry, stack on a large plate, and wipe the baking sheet dry. Coat each plank in flour, then egg, then breadcrumbs, placing on a wire rack. Repeat with remaining zucchini.
• Preheat oven to 425ºF and fry the zucchini in batches until golden brown, about 2 to 2 ½ minutes per side. Transfer to a paper towel-lined baking sheet.
• Spread ¾ cup marinara sauce in the bottom of a baking dish. Layer zucchini planks, top with 1 cup marinara, and sprinkle with 1 ½ cups cheese mixture. Repeat layers.
• Cover with oiled aluminum foil and bake until zucchini is tender, 40 to 45 minutes. Uncover and broil until cheese is golden, about 2 to 3 minutes. Let cool for 20 minutes before slicing.