From: Doris Woods
3 or 4 large zucchinis sliced about 1/4 inch thick
Lots of olive oil
Italian seasoned bread crumbs
6-7 eggs scrambled
1 cup flour
2-3 cups shredded mozzerella
1/2 cup parmesean cheese
Take zucchini slices and dredge through flour, egg and bread crumbs. When fully coated fry them in a heavy pan with olive oil (about a 1/4 inch deep) Until browned and very tender. You may have to change oil after about 10 slices otherwise it starts smoking and you end up with nasty burnt tasting zucchini.
After all has been fried, coat a lasagne pan with a small amt of sauce then layer it such: zucchini, sauce, mozzerella. Repeat. Last layer should be both cheeses. Cover with plastic wrap and let sit in fridge for about 3 to 4 hours to let flavors marry.
Then take wrap off and cover with foil and bake for 35 to 40 min at 350 f.