Cheesy Zucchini Bake

• 5 -7 average zucchini
• 1 cup whole milk or 1 cup 1% low-fat milk
• 1 egg
• 14 cup fat free egg substitute
• 12 cup flour
• 4 ounces grated reduced-fat monterey jack cheese
• 4 ounces grated reduced-fat sharp cheddar cheese
• 1 12 teaspoons Italian herb seasoning
• fresh ground pepper
• 16 ounces tomato sauce (no salt added if available)
• 14 cup grated parmesan cheese (optional)

1. Spray a 9x13" pan with Pam.
2. Cut zucchini into 1/2" thick pieces.
3. Cover bottom of pan with one layer of zucchini slices.
4. Beat milk with eggs and flour in mixer until smooth.
5. Sprinkle zucchini evenly with grated cheese.
6. Pour milk mixture over cheese.
7. Sprinkle Italian seasoning and a desired quantity of freshly ground pepper over the top.
8. Drizzle tomato sauce evenly over the top.
9. Sprinkle with Parmesan cheese if desired.
10. Bake at 350 for 40-50 minutes or until done in center.

zucchini, milk, egg, egg substitute, flour, cheese, cheddar cheese, italian herb seasoning, fresh ground pepper, tomato sauce, parmesan cheese

Taken from www.food.com/recipe/cheesy-zucchini-bake-69712 (may not work)