1 1/2 c. canned tomatoes, coarsely chopped
2 tbsp. tomato paste
1 c. sliced zucchini, 1/4" slices
2 slices enriched white bread, into crumbs
1/2 oz. grated Parmesan cheese
1 tbsp. chopped fresh parsley
1 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper
1/2 garlic clove, minced
3 1/2 oz. Mozzarella cheese, sliced

To prepare sauce, combine tomatoes and paste in a small saucepan; simmer 15 minutes. In a small skillet, cook zucchini about 5 minutes or until tender crisp. In a small bowl, combine bread crumbs, Parmesan cheese, parsley and seasonings. In a 1 quart baking dish, which has been sprayed with a non-stick cooking spray, layer 1/2 each of the zucchini, bread mixture, tomato sauce and Mozzarella; repeat layers. Bake at 350 degrees for about 15 minutes or until heated through and cheese is melted. Serves 2.