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1
Preheat oven to 350u00b0F.
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2
Wash zucchini, remove ends, and slice into 1/3 inch coins. Slice the onion very thinly. Peel garlic.
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3
Beat eggs in shallow bowl.
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4
In a separate shallow bowl, combine flour, onion powder, garlic powder, paprika, basil, oregano, seasoning salt, and bread crumbs. Stir to mix well.
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5
Dip sliced zucchini into egg mixture, then into flour mixture.
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6
Heat olive oil in skillet and add whole garlic cloves. As the garlic cloves become golden, crush them into the oil using a fork. Remove garlic before it becomes brown.
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7
Place zucchini in hot oil. Don't overload the skillet as they should cook separated in the oil. Sprinkle a few slices of sliced onion over them. Turn zucchini over as they become golden brown and cook the other side.
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8
Remove zucchini and onions to a paper towel to drain. Sprinkle with salt and pepper to taste (and more garlic powder and onion powder, if desired).
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9
Arrange zucchini on the bottom of a greased 8x8 baking dish. Sprinkle a layer of Parmesan cheese and a layer of mozzarella, then with a layer of tomato sauce. (Note: if tomatoes are ripe and in season, sliced ripe tomatoes may be substituted for the sauce in this dish).
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10
Continue to make layers of zucchini, cheeses, and sauce until all ingredients are used, ending with mozzarella.
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11
Sprinkle with buttered bread crumbs, if desired.
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12
Bake uncovered at 350F for 25 minutes or until bubbly. Let cool for a couple minutes before serving.
