This MASSIVE zucchini was home grown with love by a friend of mine, which just goes to show how crazy awesome Virginia's soil is!  Since they were sweet enough to hand over this baby I thought it would be nice to do something different with it.  It's so large and in charge there's just no way it could ever just be a side, this guy had "main dish" written all over him, thus "Zucchini Parmigiana" was born.  There's no real way I can convey via this blog how delicious it was, you just have to try switching out your eggplant for zucchini yourselves and try it.  DELECTABLE. We served with simple garlic bread but you can totally make this more traditional and make spaghetti with it if you want.

Ingredients
1 Very large mutant zucchini (or four small ones) cut into thin quarter inch disks
1 Jar of pasta sauce
3 Eggs beaten
3 Cups Italian bread crumbs combined with 1/2 cup grated parmesan cheese (doctored with salt, pepper, garlic powder, onion powder, and Italian seasoning bc I like it really tasty)
2 Cups flour
1 Package of fresh mozzarella cheese cut into strips

Directions
1. Dunk each disk first in flour, then the egg, then the bread crumb mixture (this takes a while).
2. Sautee each disk for about a 90 seconds on each side in extra virgin olive oil on medium high heat and set aside.
3. In a baking pan layer zucchini then sauce then cheese twice, ending with cheese on the top.
4. Bake on 400 for about 20 mins or until cheese is bubbly on the top.