3/4 cup flour
2 teaspoon salt
1/3 cup milk
2 pounds zucchini, cut lengthwise into 1/4″ thick slices
salad oil
1/2 of a 15 1/2 ounce jar spaghetti sauce
1/2 cup grated parmesan cheese
1/2 of an 8 ounce package of shredded mozzarella cheese

on a sheet of waxed paper, combine flour and salt; pour milk into pie pan. dip the zucchini in the milk, then coat them lightly with flour. in a 12″ skillet over medium high heat in 2 tablespoons oil, cook zucchini, a few slices at a time until golden, turning once. add oil as needed. drain on paper towels. in a greased 9″x5″ loaf pan, arrange 1/2 of the zucchini, spoon on 1/2 of the spaghetti sauce, sprinkle with 1/2 of the parmesan cheese and then top with 1/2 of the mozzarella cheese. repeat layers. bake in a 350° oven for 40 minutes or until bubbly and browned.