So upfront: this recipe is pretty much identical to eggplant parm (or chicken parm, for that matter); it just uses zucchini instead of eggplant. Why hasn’t anybody else done this. I mean, zucchini tastes better than eggplant. Why did nobody do this sooner?
Preheat oven to 350 degrees. Slice zucchini (I used 2 large ones), lengthwise and dip the slices in 2 beaten eggs. I don’t slice them too thin – I think about how thick I like the cutlets to be in chicken parm – so a regular knife is better than a mandolin in this case. Then dip the zucchini in breadcrumbs and place them in a single layer on a baking sheet. Bake until the outside of the zucchini gets crispy and browned. Note: this took a little longer than expected (20 minutes, maybe), probably because I used panko and no fat like butter to help it brown quicker.
Spread some sauce on the bottom of a baking dish. Any jarred sauce will do. I had a creamy tomato basil on hand (kind of like a pink sauce) and I thought it added a really nice depth to the dish. Once the zucchini is baked, layer them in the dish with sauce, shredded mozzarella, and grated parmesan. Repeat the layering process til you’re out of ingredients. The top layer should be cheese. Sprinkle some fresh basil on top if you’ve got it (I did, in fact, buy basil and then completely forgot to put it on, like an idiot) and bake in the oven for about 30 minutes, or until golden brown.