Tomato Zucchini Bake
Serves 8

Sauce:
¼ c. butter
½ tsp. pepper
2 ¼ c. milk
¼ c. flour
½ c. grated Kefaloteri cheese

2 med. zucchini (1 lb.)
3 firm med. tomatoes (1 lb.)
1 tsp. salt
2 eggs
1 c. seasoned bread crumbs
Salad oil
Paprika

Sauce: Melt butter, in saucepan, over low heat. Stir in flour and pepper until blended. Gradually, stir in milk and cheese.
Stir constantly until thick and smooth; set aside.

Zucchini should be cut lengthwise into ½-inch slices and cut tomatoes into ½-inch slices. Dip zucchini and tomato slices
first into flour, then into beaten eggs, then into seasoned bread crumbs. Brown vegetables in a skillet, a few at a time,
adding oil as needed. Add 2/3 of cheese sauce to baking dish. Arrange zucchini and tomato slices on sauce. Spoon
remaining sauce evenly over vegetables. Sprinkle with paprika. Cover baking dish with foil and bake at 350 degrees for
30 to 35 minutes, until vegetables are tender.