Zucchini Romano Casserole

A delicious variation on Eggplant Parmigiana. Printable recipe is on my website here: https://www.agardenforthehouse.com/?p... Thank you for watching! Zucchini Romano Casserole Ingredients for a 9x12 baking dish For the sauce: 32 ounces plain tomato sauce (I used POMI strained tomatoes) 1 teaspoon garlic powder 1 teaspoon onion powder 3 fresh basil leaves For the zucchini: Approximately 2 pounds of medium-size zucchini Salt and pepper 1 1/2 cups all purpose flour (or a gluten-free substitute) 5 large (or 4 extra-large) eggs Oil for frying For assembling: 1 1/2 to 2 cups grated Pecorino Romano cheese 1 1/2 to 2 cups shredded Mozzarella cheese