28 oz. can whole, peeled Italian plum tomatoes
4 tbsp. butter
1 tbsp. olive oil
3/4 lb. zucchini (ends trimmed, unpeeled, slice 1/4" thick to make about 3 c.)
3/4 lb. onion, chopped med. fine to make about 1 c.
1 clove garlic, minced
1/4 tsp. basil
Pinch of nutmeg
1 lb. ground sausage
1 lb. mushrooms
2 lg. eggs
1 c. ricotta cheese, sieved
1 c. heavy cream
3/4 c. freshly grated Parmesan cheese
Optional:
1/2 c. spaghetti sauce
8 oz. mozzarella cheese

Turn tomatoes into a wide mesh strainer to drain; with kitchen scissors quarter each; continue to drain until there is 1 3/4 cups juice. Use juice in some other dish. Reserve tomatoes.

In a 12 inch skillet over medium heat, heat 2 tablespoons of butter and the olive oil until the foam subsides; add the zucchini and cook, stirring several times, until tender-crisp (5-7 minutes). With a slotted spoon remove zucchini to brown paper or paper toweling to drain; reserve.

Over medium heat, melt the remaining 2 tablespoons of butter in the skillet and add the onion, mushrooms and sausage; cook, stirring often, until most of moisture evaporates, about 8 minutes.

Whisk together the eggs just enough to blend yolks and whites; whisk in the ricotta, cream and Parmesan.

Arrange half the reserved zucchini in the bottom of a shallow 2 quart oblong or square baking dish (11 3/4 x 7 1/2 x 1 3/4 inches or 8 x 8 x 2 inches). Spread with tomato mixture; top with remaining zucchini and pour the ricotta mixture over it. (Can add spaghetti sauce and mozzarella cheese on top of ricotta mixture.)

Bake in a preheated 450 degree oven for 15 minutes; reduce oven temperature to 375 degrees and continue baking until top is browned and slightly puffed (about 25 minutes longer for the oblong dish and 30 minutes for the square dish). Let stand 5 minutes. There may be some juices in the bottom of the baking dish - drain.

For easy removal with a wide spatula or server, cut into eighths - 4 servings, portions apiece.