Sheet Pan Zucchini Parmesan

Ingredients

• 2 large cloves garlic, thinly sliced
• 6 tablespoons olive oil
• One 28-ounce can crushed tomatoes
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt
• 1/3 cup fresh basil leaves, chopped, plus more torn leaves for serving
• 4 medium zucchini (about 2 pounds), ends trimmed, sliced lengthwise into 1/4-inch-thick planks
• 1/3 cup all-purpose flour
• 3 large eggs, beaten
• 1 cup Italian-style breadcrumbs
• 1 pound fresh mozzarella, thinly sliced
• 1/4 cup grated Parmesan, plus more for serving

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