Zucchini to Parmesan

Wash the zucchinis and cut them into 1/2-inch thick slices

Sprinkle with salt and arrange on a paper towel-lined plate

Let them sit at room temperature for an hour to release excess moisture

Then, beat the eggs in a shallow dish

Dip the zucchini slices in the eggs and then coat with flour, shaking off any excess

Heat about 1/2 inch of oil in a large skillet over medium-high heat

Fry the coated zucchini slices until golden brown, about 3-4 minutes per side

Drain on paper towels

In another skillet, heat the olive oil over medium heat

Add the chopped onion and cook until translucent

Then, add the parsley flakes and cook for an additional minute

Add the cherry tomatoes and cook until they release their juices and start to break down, about 5 minutes

Season with salt to taste

To assemble the Parmesan zucchini stacks, place a layer of fried zucchini slices in a shallow dish, followed by a layer of tomato sauce, then a sprinkle of mozzarella cheese and grated Parmesan cheese

Repeat this process until all the ingredients have been used, finishing with a layer of cheese on top

Bake in a preheated oven at 350°F until the cheese is melted and bubbly

Serve immediately.