Zucchini Lasagne
6 medium sized zucchini
6 medium ripe tomatoes
1 cup fresh bread crumbs
1 cup Jack Cheese
1 cut Mozzarella Cheese
1 cup Parmesan Cheese
(An Italian blend from the market works well)
2 eggs or 4 egg whites
1 - ½ cup milk or half and half or fat free half and half or heavy cream, etc.
Fresh Basil and Garlic or prepared pesto
Slice the zucchini and tomatoes thinly and lay on paper towels and salt them. Allow to sweat for 10 or 15 minutes and wipe off excess water. Mix together eggs, milk and pesto to create custard.
Grease a 9 x 13 pan and begin to layer. Zucchini, Tomato, custard, bread crumbs, cheese. Continue until pan is full or veggies are used up. Top layer pour on the rest of the custard and top with remainder of the cheese. Cover with foil and bake at 375 degrees for one half hour. Leave in oven and turn off heat. Just before serving, remove foil and reheat the oven to thoroughly melt the cheese and lightly brown the tips. Let sit for at least 5 minutes before serving.