-2 lg. zucchini
-2 eggs, beaten
-1 T. water
-1 c. Panko bread crumbs
-1 T. Italian seasoning
-¼ c. grated Parmesan cheese
-½ t. garlic powder
-2 T. olive oil
-1 c. shredded mozzarella cheese
-1 c. marinara sauce
Preheat oven to 400°. Cut zucchinis in ¼ inch circles. Place on paper towels and sprinkle the tops of zucchini with salt. Let sit for 10 minutes and the turn circles over, salt and let sit for 10 minutes. This help draw out moisture from the zucchinis.
Rinse off zucchini circles and dry with paper towel. Line baking sheet with foil and cover with 2 tablespoons olive oil.
Mix together Panko, Italian seasoning, Parmesan and garlic powder in shallow bowl.
Mix together eggs and water in a separate bowl.
Dip zucchini slices in egg and then in Panko mixture. Make sure to press Panko mixture on the zucchini to coat well.
Place zucchini on baking sheet. Bake for 15 minutes and then flip the zucchini slices.
Bake 10 additional minutes and then top slices with 1 teaspoon of tomato sauce and sprinkle with mozzarella cheese. Bake 10 more minutes.
Remove from oven and top with fresh chopped basil. Enjoy!