2 lg. zucchini
1 1/2 c. coulis of tomato
1/2 c. fresh basil, chopped
1/4 c. fresh parsley, chopped
1/2 c. breadcrumbs
1/4 c. parmesan cheese

Wash and trim zucchini. Cut into pieces lengthwise, then slice into 1/4 inch thickness. Preheat oven to 375 degrees. Heat the tomato coulis, add the chopped basil and parsley and simmer for 3 minutes. Pour 1/2 the couils into a shallow 8 x 12 baking dish. Arrange the zucchini slices on top and cover with the remaining coulis. Combine breadcrumbs and parmesan cheese and sprinkle over casserole.

Bake for 30 to 40 minutes, until zucchini is tender and the crust is golden.