Zucchini Lasagna
No, it’s not really lasagna but that’s what my mother called it. I wasn’t too crazy about vegetables when I was a kid so she thought she’d make it sound more appetizing – zucchini lasagna.. I didn’t like it very much then but I love it now. It’s a good side dish, especially with pasta and not bad on a sandwich.
Pre-heat the oven to 350o.
Slice the zucchini diagonally, season with salt and black pepper, and dredge in flour. Lightly fry it in the oil, drain on paper towels and let it cool. 
Coat the bottom of a baking dish (we used a 12-inch oval) with some tomato sauce and add a layer of fried zucchini.Add some more sauce, dot it with ricotta and then a sprinkle of parmigiana.
Repeat for 2 more layers but for the top layer don’t put any ricotta – just sauce, parmigiana and sprinkle the breadcrumbs. Bake for 25 minutes. Finish under the broiler for 5 minutes, until the parmigiana and breadcrumbs form a crust.
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I am definitely trying this one!
It’s perfect for a vegetarian.