28 oz. can whole peeled tomatoes
4 tbsp. unsalted butter
1 tbsp. olive oil
3/4 lb. zucchini, ends trimmed, unpeeled and sliced 1/4 inch thick to make about 3 cups
1 1/2 c. chopped onion
Salt and pepper to taste
2 eggs
1 c. ricotta cheese or cottage cheese
1 c. heavy cream
3/4 c. freshly grated Parmesan cheese

Drain tomatoes, cut into quarters. In a skillet over medium heat, heat 2 tablespoons butter and olive oil. Add zucchini, cook, stir often until tender, remove to paper towel to drain. Add onion to skillet, cook until wilted, about 8 minutes. Add tomatoes, cook until all moisture evaporates. Whisk together ricotta, heavy cream, eggs and Parmesan.

In 11 3/4 x 7 1/2 x 1 3/4 inch pan arrange half the zucchini in bottom of dish, spread tomato onion mixture over the zucchini then the balance of zucchini. Pour the ricotta mixture over this and bake in preheated oven at 450 degrees for 15 minutes. Reduce oven to 375 degrees and continue baking until top is brown and slightly puffed, about 25 minutes. Let stand 5 minutes before serving. Yields 4 servings, 2 portions apiece.