4 thin turkey cutlets
1 lg. zucchini
2 eggs
1 c. bread crumbs
4 slices Mozzarella cheese
2 c. tomato sauce

Mix egg with 1 tablespoon water. Dip cutlets in egg and then in bread crumbs; coat well. Fry in hot oil until brown. Place on brown bag to drain. Do the same with slices of zucchini.

When turkey and zucchini have cooled enough to handle, place a layer of zucchini in the bottom of a casserole. Place a layer of turkey on top of the zucchini, then a layer of cheese. Repeat. Top with another layer of zucchini. Cover with tomato sauce. Bake at 350 degrees for 45 minutes.

HINTS: Chicken tenders or boneless thighs may be substituted for the turkey. Eggplant may take the place of the zucchini. Overgrown zucchini may be used in this recipe. Homemade spaghetti sauce is a tasty replacement for the tomato sauce.

Italian flavored bread crumbs make the dish a little more flavorful. this dish may be assembled and stored in the refrigerator overnight. When ready to serve, cook in oven.