Garden bursting at the seams - need recipes!

Our garden has produced some great veggies this summer and the zucchini do not want to be left out of that party. I usually make zucchini bread and muffins but saw this recipe and decided to give it a try. A few things - I would not use giant zucchini - so many seeds! Oops. Also I added extra seasoning to the bread crumbs. Some garlic powder and onion powder for good measure. This recipe was easy enough, coat and bake, layer and bake. I served with extra sauce and some spaghetti noodles. The kids weren't super fans, which I didn't think they would be - to be honest - but they at their serving anyway. Andy really liked it - but suggested smaller zucchini - duly noted!

Layered Zucchini Parmesan
3 large zucchini, sliced into 1/3-inch coins
1 tablespoon extra-virgin olive oil
1/2 cup parmesan cheese, grated and divided in half
1/4 cup Italian bread crumbs
salt & freshly ground pepper to taste
1 cup marinara sauce, homemade or bottled
1/2 cup mozzarella cheese, grated

Instructions
1. Preheat oven to 450 degrees F. Coat a large baking sheet with non-stick cooking spray.
2. Blot zucchini coins with paper towels to remove excess moisture. Place zucchini in a medium bowl and drizzle with olive oil, turning to coat each piece. In a separate bowl, combine half the parmesan, bread crumbs, salt, and pepper.
2. Dip each zucchini coin into the parmesan mixture, turning to coat and pressing the breading slightly to ensure it sticks. Place breaded zucchini coins in one even layer on prepared baking sheet. Bake for 25 minutes or until browned and crisp.
3. Reduce the oven temperature to 400 degrees F. Coat the bottom of a small baking dish with marinara sauce. Layer one third of the crisp zucchini coins over marinara, overlapping if necessary. Sprinkle zucchini layer with mozzarella and the remaining parmesan. Repeat the layers 3 times (or until the zucchini is gone, depending on the size of your baking dish) ending with a sprinkling of cheese.
4. Bake for 10-15 minutes or until the cheese is melted and the sauce is bubbling. Cool for 5 minutes before serving.