1. Heat a large cast iron frying pan with about 3 tbs. of vegetable.
2. Make a station of, 1 shallow bowl for the flour, 1 shallow bowl with the milk and egg bath and 1 shallow bowl with the breadcrumbs.
3. Dredge the zucchini slices first in the flour, then the milk and egg wash and finally in the breadcrumbs.
4. Carefully place the slices in the heated oil and allow for each side to get a nice golden color.  Place the slices on a plate prepared with paper towels to drain any excess oil.
5. Continue this process until the zucchini are used up.

For the Sauce:

1. Heat a large cast iron frying pan and add the sliced onion and garlic.  Drizzle with a tablespoon of olive oil.
2. Cook on a gentle heat until the onion is slightly golden and the garlic is fragrant.  Add the tomatoes and all of the seasonings and continue to cook on a gentle heat until the tomatoes are softened.  Drizzle with another tablespoon of olive oil.

To Build the Zucchini Bake:

1. Preheat Oven 350 degrees F.
2. Drizzle olive oil at the bottom of a baking dish.
3. Place a layer of the toast at the bottom of the dish.
4. Top the toast with the fried zucchini slices followed by spooning the sauce over the zucchini, the grated cheese and finally the mozzarella.
5. Continue this process until the ingredients are used up.
6. Cover the dish with tin-foil, being sure not to touch the top with the foil so the mozzarella does not stick to the foil.
7. Bake for 25 - 30 minutes.
8. Let the dish rest for about 10 - 15 minutes before slicing into it.