Zucchini Romano Casserole

A delicious variation on Eggplant Parmigiana. Printable recipe is on my website here: https://www.agardenforthehouse.com/?p... Thank you for watching!

Zucchini Romano Casserole
Ingredients for a 9x12 baking dish

For the sauce:
32 ounces plain tomato sauce (I used POMI strained tomatoes)
1 teaspoon garlic powder
1 teaspoon onion powder
3 fresh basil leaves

For the zucchini:
Approximately 2 pounds of medium-size zucchini
Salt and pepper
1 1/2 cups all purpose flour (or a gluten-free substitute)
5 large (or 4 extra-large) eggs
Oil for frying

For assembling:
1 1/2 to 2 cups grated Pecorino Romano cheese
1 1/2 to 2 cups shredded Mozzarella cheese