Baked Zucchini Parmigiano; Sauteed Snap Peas

I found that an earlier recipe for eggplant parmigiano worked equally well, perhaps better, for the three CSA zucchini from this week's haul. Dredging in egg and panko and baking keeps them less oily than the more-traditional frying technique. Then layer like a lasagna with a quick tomato sauce and fresh mozzarella. Leftover scape pesto on the side.