3 lbs. zucchini, scrubbed, thinly sliced lengthwise
1 qt. spaghetti sauce or thick tomato sauce
1 c. bread crumbs
2 lbs. Ricotta cheese
4 eggs, lightly beaten
2 tbsp. parsley, chopped
1/2 tsp. each dried oregano, basil
Salt and pepper to taste
1 c. grated Parmesan cheese
1 lb. Mozzarella cheese, coarsely grated

Spoon some tomato sauce on bottom of 13 x 9 inch pan. Arrange layer of zucchini over this, placing slices side-by-side to cover bottom completely. Combine Ricotta cheese, eggs, parsley, seasonings, half the Parmesan cheese and half the crumbs. Spoon half of this mixture on top of zucchini. Sprinkle with half the Mozzarella cheese.

Repeat layers of tomato sauce, zucchini (reserving 6 slices), Ricotta mixture. Cover with most of remaining tomato sauce; arrange reserved zucchini on top, drizzle with remaining sauce and Mozzarella. Combine remaining crumbs and Parmesan cheese. Sprinkle over top. Bake about 1 hour, or until top is browned. Let stand 20 minutes before cutting.

WITH MEAT: Prepare as above, but reduce Ricotta to 1 pound; use only 2 eggs. Brown 1 chopped onion in skillet with 1 tablespoon oil. Brown 1 pound ground beef in skillet, breaking it up with a fork. Drain excess fat. Stir in tomato sauce; adjust seasonings. Assemble layers. Bake as above.