zucchini parmesan

i had a zucchini that was on its last days and i had this recipe in my 'recipes i cant wait to try' board so i figured i might as well whip it together today since i also had some homemade tomato sauce on hand (recipe follows). this recipe calls for two or three zucchinis but i only used one so i obviously cut down the recipe to suit. and the best thing about this recipe is that its  great alternative to breaded zucchini that adds alot more calories. i think next time i make this, i will add a couple dollops of ricotta into the mix before i throw it in the oven

zucchini parmesan recipe
from http://gimmesomeoven.com/zucchini-parmesan/

Zucchini Parmesan Recipe
Ingredients:

• 2-3 zucchini, ends trimmed, sliced into 1/3″ discs
• coarse salt and freshly-cracked black pepper
• 1 cup unbleached, all-purpose flour
• vegetable or canola oil
• 2/3 cup of your favorite tomato sauce
• 1 large ball or block fresh mozzarella (about 4 1/2 ounces)
• 1 cup freshly-grated Parmesan (about 3 ounces)

Sprinkle slices of zucchini with a small pinch of coarse salt and freshly-cracked black pepper on each side.
Preheat the oven to 350°F.
In a large bowl, lightly dredge the zucchini slices in the flour, tapping them on the side of the bowl to shake off excess flour. Heat oil in a large skillet(i used a griddle pan) over high heat. When a pinch of flour sizzles on contact, add the zucchini slices in a single layer, turn the heat to medium-high and cook for about one and a half minutes on each side or until dark golden brown.

Transfer the zucchini to paper towels to drain.  Repeat in batches until all of your zucchini it is cooked, adding more oil as necessary.
In a 13″ x 9″ baking dish (or oven-proof skillet), arrange as many slices of zucchini as can fit snugly in a single layer. Top each slice with a small spoonful of tomato sauce, a few small pieces of torn mozzarella, a bit of basil and a dusting of parmesan.

Bake for 25 to 30 minutes or until the cheese has melted and begun to turn a golden color.  Remove from oven, and garnish with additional torn basil.  Serve immediately.

homemade tomato sauce:
from http://www.food52.com/blog/2380_marcella_hazans_tomato_sauce_with_onion_and_butter

For the Sauce:

2 pounds fresh, ripe tomatoes- blanched and peeled or 2 cups canned tomatoes, cut up with their juice
5 tablespoons butter
1 medium onion, peeled and cut in half
Salt to taste