3 lbs. lg. zucchini
1 qt. spaghetti sauce
1 c. bread crumbs
4 eggs, slightly beaten
1 lb. Mozzarella, grated
2 tbsp. parsley, chopped
1/2 tsp. each dried oregano & basil
Salt & pepper to taste
1 c. Parmesan cheese

Scrub zucchini, trim ends and cut (unpeeled) into long thin slices. Bring water to a boil in soup pot; cook zucchini just until limp and translucent, about 5 minutes. Drain on absorbent towels. In 9"x13" pan, spoon a thin layer of tomato sauce. Sprinkle with a quarter of the bread crumbs. Arrange layer of zucchini over over the sauce placing side by side.

Combine Ricotta, eggs, parsley, seasonings, half the Parmesan and half the remaining crumbs. Spoon half of this mixture over zucchini. Sprinkle with half the Mozzarella cheese. Repeat layers, reserving 6 zucchini slices. Cover with most of remaining tomato sauce, arrange zucchini on top. Drizzle with remaining sauce and Mozzarella. Combine crumbs and Parmesan. Sprinkle over top.

Bake at 350 degrees for 1 hour. Let stand 20 minutes before cutting.