This dish is vegetarian as it is made with cheese and eggs, but can easily be made vegan by using vegan cheeses and a flaxseed gel instead of the eggs.
1 oversized zucchini
2 large eggs (or use flax egg - see below)
3 cups breadcrumbs
3 Tbsp Parmesan (or vegan Parmesan)
1 Tbsp Italian seasoning
2 tsp garlic powder
Salt & Pepper to taste
2 26oz jars of your favorite tomato sauce
16oz shredded mozzarella or Daiya mozzarella
Preheat the oven to 375 degrees. Slice the zucchini into 1/4 inch rounds. Beat the eggs or make a flax egg with 1 Tbsp ground flax to 3 Tbsp water (let sit until it becomes a gel). Place liquid in a shallow bowl. Add Parmesan, Italian seasoning and garlic powder to the breadcrumbs and place in a shallow bowl.