Here in the warm south, summer squash is still growing and very plentiful at the farm markets.


2 large zucchini cut lengthwise into thin slices (9-10 slices)
1 cup Flour
1 egg beaten with 1 tablespoon of water
2 cups Italian-flavored bread crumbs
¼ cup olive oil
1/2 sweet onion diced
2 teaspoons Italian seasoning
1 pound spicy Italian sausage sliced into thin rounds
4 garlic cloves minced
Salt and black pepper to taste
26-28 oz canned diced Italian tomatoes
¼ teaspoon red pepper flakes if using spicy sausage, more if using sweet sausage
16 oz mozzarella cheese, sliced thin
1/4 cup grated parmesan cheese
1/4 cup fresh basil roughly chopped


Preheat the oven to 400 degrees Fahrenheit and adjust the oven rack to the middle position.
Dredge the zucchini slices in flour mixed with salt to taste, egg wash, and bread crumbs.
In a large nonstick skillet over medium heat, add the oil and heat until very hot but not smoking.
Shallow fry the zucchini sliced until light brown. Drain well on paper towels.


Clean out the skillet and add the sausage slices. Cook until brown on both sides.
Add the onion and garlic and cook 3 minutes.


Add the tomatoes, red pepper, basil, and Italian seasoning. Cook until thickened, about 30. Adjust salt and pepper to taste.
In a 9×13 inch oiled baking dish alternate layers of zucchini, sausage sauce, and mozzarella slices. Sprinkle each layer with Parmesan.
Cover with foil.
Bake at 400 degrees Fahrenheit for 45 45 hours minutes until the casserole is bubbling.
Let rest for 15 minutes before serving.
Add a salad and fresh Italian bread to round out the meal.