1. On large baking sheet, arrange zucchini in single layer and season each side with 1/4 tsp (1 mL) salt. Let stand for 10 to 15 minutes or until salt draws out moisture from zucchinis.
2. In small bowl, add flour.
3. In another small bowl, stir together panko and 1/4 cup (60 mL) Parmesan cheese.
4. In another small bowl, whisk together eggs.
5. Dredge zucchini slices in flour, then dip in egg, then submerge in panko mixture, pressing to adhere.
6. In large skillet set over medium heat, add 2 tbsp (30 mL) oil. Add onion and cook, stirring occasionally, for 3 to 5 minutes or until translucent. Add red pepper and cook, stirring occasionally, for 1 to 2 minutes or until softened. Add pasta sauce, mozzarella cheese, 1/4 cup (60 mL) Parmesan cheese, remaining salt and pepper. Cook, stirring occasionally, for 8 to 10 minutes or until heated through and cheese is melted. Remove from heat and cover with lid to keep warm.
7. In another large skillet set over medium heat, add remaining oil. In batches, cook breaded zucchini, turning once, for 2 to 4 minutes or until tender-crisp. Transfer to serving plate. Top with marina sauce. Garnish with remaining Parmesan cheese and basil.

TIP:

Add 2 tsp (10 mL) chili flakes with the black pepper in Step 6 for a spicy kick.

Add 1/4 cup (60 mL) toasted pine nuts as a garnish for texture and crunch.