3/4 c. flour
2 tsp. salt
1/3 c. milk
2 lb. zucchini, cut lengthwise into 1/4 inch thick slices
Salad oil
1/2 of 15 1/2 oz. jar spaghetti sauce
1/2 c. grated Parmesan cheese
1/2 of 8 oz. pkg. shredded Mozzarella cheese

On a sheet of wax paper, combine flour and salt; pour milk into pie plate. Dip zucchini in milk and then coat them lightly with flour.

In 12 inch skillet over medium heat, in 2 tablespoons oil, cook zucchini a few slices at a time until golden, turning once; add oil as needed. Drain on paper towels.

In greased 9x5 loaf pan, arrange half of zucchini; spoon on half of spaghetti sauce; sprinkle with half Parmesan and then top with half of Mozzarella; repeat Bake 350 degrees 40 minutes or until bubbly and browned. I usually double the sauce and cheeses and bake in 11x7 pan.