For the zucchini:

1. Heat a griddle or a large cast iron frying pan and place the zucchini slices on the griddle to slightly char on each side. Place in a dish and set aside while preparing the filling.

For the filling:

1. Heat a large cast iron frying pan with the olive oil. Add the sliced onions and garlic and allow the garlic to become fragrant and the onions to become translucent.
2. Add the tomatoes, fresh basil and capers and seasonings; continue to cook on a gentle heat for a minute or two.
3. Drain the anchovies and mash with a fork and add to the onions and toss.
4. Add the bread crumbs and toss. Leave on a gentle heat for another minute or two.
5. Preheat Oven 350 degrees F.

To Build the Zucchini Lasagna:

1. Place a tablespoon of olive oil at the bottom of the baking dish and line with the zucchini strips.
2. Top with a layer of the breadcrumb mixture followed by grated Romano cheese and the shredded mozzarella.
3. Repeat this process until the all the zucchini used.
4. Finish the dish with grated Romano, shredded mozzarella and a drizzle of olive oil.
5. Bake for 30 – 40 minutes and the top turns a beautiful golden color.
6. Let the dish rest for 10 – 12 minutes before serving.