• Preheat oven to 400℉.

Prepare Dredging Station

• Place egg whites into a glass pie plate. Add 1 tbsp water and beat with a fork.
• Place the homemade bread crumbs on a plate. There is an excess of bread crumbs to make breading the zucchini slices easier. At the end measure how much is left over so you have the total amount used.

Prepare the Zucchini Slices

• If you have a war club size zucchini, slice it into rounds. If you use smaller zucchini, slice them lengthwise.
• Dip each slice of zucchini into the egg wash and then into the bread crumbs. You are looking for a light bread crumb coating. Place the breaded zucchini slices onto a cookie sheet sprayed with Pam.
• When a cookie sheet is filled, place it in the oven to bake for 10 min. After 10 min, using a fork, turn each slice over. Return to the oven and bake the other side for 10 min.
• While the first cookie sheet is in the oven, dip and bread more zucchini slices and fill a second cookie sheet. Place the second sheet on a lower rack in the oven or in the second oven if you have a double oven. Bake for 10 min, then flip each slice and bake another 10 min.
• While the other cookie sheets of zucchini slices are baking, repeat the process and fill a third cookie sheet. Bake when a spot opens up in the oven.

Assemble the Casserole

• As soon as all of the breaded zucchini slices are baked, lower the oven temperature to 350℉.
• Place ¼ c or so of marinara in the bottom of a baking dish and spread it around. Form a layer of baked zucchini slices on the bottom of the baking dish. See photos above in the body of the post.
• Place a tsp of marinara on each slice of baked zucchini and spread it around.
• Form another layer of baked zucchini slices on top of the bottom layer of slices. Place a tsp of marinara on each slice and spread around. Repeat this step to put down a third layer of baked zucchini slices and top each slice with marinara and spread it around.
• Sprinkle the romano cheese over the top of the casserole and then sprinkle the shredded mozzarella over the top of the casserole.
• Cover the casserole with aluminum foil and put in the oven and bake at 350℉ for 30 min until the casserole is bubbly and the mozzarella is melted.
• Remove the casserole from the oven when done. Remove the aluminum foil and allow to sit for 5 min so the cheese sets. Slice the casserole and serve. Refrigerate leftovers.