maxine in ri > wrote:

>My slices were about 1/8" thick, and I decided to add some panko
>crumbs that have been looking for a use.
>
>Oiled the pan, coated with panko. Layered zucchini and summer squash,
>overlapping slightly. Cheese mixture. Tomato sauce, more crumbs,
>more squash planks, more cheese mix, more tomato, grated cheese, more
>crumbs, planks, cheese mix, tomato, grated cheese. Baked in the oven
>at 375 for 40 minutes.
>
>Needed more something to absorb the liquid, but the zucchini and
>summer squash were still intact, foldable as a matter of fact.
>
>Maybe bulgar wheat instead of bread crumbs.....I have enough slices
>left over to try this. Maybe tomorrow.

That all sounds good. My only thought is 1/8" is pretty thin
for this kind of thing. I'd probably do closer to 1/4".

As sf said, using a drier than average tomato sauce is a good
idea. Also, this is why they invented low moisture cheese,
for baked dishes.

Steve