3 lbs. lg. zucchini, scrubbed
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 or Romano cheese
1 lb. Mozzarella cheese, coarsely grated

Scrub zucchini; trim ends and cut into long thin slices. Bring 1 inch water to boil and cook zucchini about 5 minutes. Drain on absorbent towels. Spoon thin layer of tomato sauce in a 9x14x2 inch pan. Sprinkle with 1/4 of the bread crumbs.

Arrange layer of zucchini over this. Combine Ricotta cheese, eggs, parsley, seasoning, and 1/2 Parmesan and 1/2 remaining crumbs. Spoon 1/2 of this mixture on top of zucchini. Sprinkle with 1/2 Mozzarella cheese.

Repeat #1 tomato sauce - #2 bread crumbs - #3 zucchini - #4 cheese mixture - #5 Mozzarella. Cover with most of remaining tomato sauce. Arrange zucchini on top; drizzle with remaining sauce and Mozzarella.

Combine remaining crumbs and Parmesan cheese and sprinkle over top. Bake at 350 degrees for 1 hour large pan, 45 minutes small pan and let stand 20 minutes.