3/4 c. flour
2 tsp. salt
1/3 c. milk
2 lb. zucchini, cut lengthwise, 1/4 inch thick
Salad oil
7 1/4 oz. jar spaghetti sauce
1/2 c. grated Parmesan cheese
4 oz. shredded Mozzarella cheese

Dip zucchini in milk, coat with flour. Heat in skillet (medium high) until golden. Drain zucchini on paper towel. In greased 9 x 5 loaf pan, arrange 1/2 zucchini. Spoon 1/2 the spaghetti sauce over zucchini. Repeat. Top with Parmesan and Mozzarella. Bake at 350 degrees for 40 minutes. Serves 4.