• Note: There is no need to peel the zucchini unless they are jumbo sized, in which case the skins could be tough/bitter.
• Clean the zucchini and pat dry. Slice into ¼ inch slices, try not to cut thicker than that, or they won’t be as crispy. Place over paper towels and sprinkle evenly with salt. Flip each slice over, sprinkle with more salt. Top with more paper towels. Let is for 30+ minutes, preferably up to an hour. Pat them each completely dry prior to dredging.
• Beat the egg whites until frothy. Whisk in the garlic powder.
• Combine the breading ingredients in a small bowl.
• Dip each zucchini into the egg whites, then coat generously in breading mix. Use the back of a spoon to pat the breading onto the zucchini. Flip, and repeat.
• Heat vegetable oil over medium heat, preferably in a cast iron skillet. Use enough to cover them about halfway. Add more oil while they cook as needed.
• Carefully fry 4-5 slices at a time for a few minutes on each side. Leave room around each one so they will crisp on the outside. Watch carefully as they fry.
• Set aside on a cooling rack, this allows air to circulate around them while they cool.

Assemble the Casserole

• Preheat oven to 400 degrees.
• Spoon marinara sauce on the bottom of a 9 x 13 casserole dish, just enough to coat it lightly. Top with a layer of fried zucchini. Spoon marinara sauce over each one, then sprinkle with a layer of mozzarella cheese.
• Repeat until you’ve used all of the zucchini. You can make clean stacks or overlap them around each other.
• Bake, uncovered, for 20-25 minutes, until the cheese is melted and begins to brown. Serve and enjoy!