1 lg. or 2 med. zucchini
2 eggs
2 tbsp. water
2 tbsp. oil
Italian seasoned bread crumbs

Wash and scrub with brush the outside of zucchini. Beat eggs and water together. Slice zucchini in 1/4 inch slices and dip into egg mixture, then coat with bread crumbs. Meanwhile heat oil in large skillet and lightly brown zucchini on both sides and put aside.

Prepare white sauce:

1/2 c. chopped onion
1/4 c. butter
1/4 c. flour
1/2 c. cream
1/2 c. grated Parmesan cheese
1 c. chicken broth

Saute chopped onion in butter. Remove from heat stir in flour and return to heat, stir until bubbly. Remove from heat. Gradually stir in can of chicken broth. Return to heat, stirring constantly until thickened, stir in 1/2 cup cream slowly. Add Parmesan cheese. Layer zucchini in baking dish, spoon white sauce over squash, cover with foil and bake at 350 degrees for 20 minutes. Serves 6 to 8.