Zucchini Lasagna

Preparation 1. Slice zucchini into long slices. Cook in boiling water just until limp, about 5 minutes. Drain on paper towels. 2. In a bowl, combine ricotta, eggs, parsley, seasoning and half of the Parmesan cheese and half of the bread crumbs. Set aside. 3. In a 9x13 pan, spoon a thin layer of tomato sauce. Sprinkle with a quarter of the bread crumbs (1/4 cup). Arrange layer of zucchini over this. Spoon half of the reserved ricotta mixture on top of the zucchini. Sprinkle with half the mozzarella cheese. Arrange the rest of the zucchini over this, layer more tomato sauce and the rest of the bread crumbs and top with remaining ricotta mixture. Top with remaining mozzarella and Parmesan. 4. Bake in a 350 degree oven for about 1 hour or until top is brown. Let stand 20 minutes before cutting. 5. *When using bread crumbs, try making your own. Take any kind of bread you like, even leftover stale bread that you may want to throw away, and place in your food processor. Grind until fine. Keep in a plastic container in the fridge and they will last a long time. Fresh bread crumbs are superior to what you can buy in the grocery store.