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zucchini parmesan

kept bylkollath

2-3 zucchini, ends trimmed, sliced into 1/3″ discs
coarse salt and freshly-cracked black pepper
1 cup unbleached, all-purpose flour
vegetable or canola oil
2/3 cup of your favorite tomato sauce
1 large ball or block fresh mozzarella (about 4 1/2 ounces)
small handful of basil leaves, roughly torn
1 cup freshly-grated Parmesan (about 3 ounces)



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