A “lighter” version of the traditional Moussaka recipe, which tends to use heavy eggplants and potatoes.
Preheat the oven to 350F. Heat the olive oil in a skillet and saute the zucchini slices, seasoning with salt and pepper and turning once, for 5 minutes or until golden brown. Transfer the vegetables to paper towels to drain.
Lightly oil a 9 x 9 inch square baking dish, and sprinkle half the breadcrumbs on the bottom.
Lay half the zucchini slices on top of the breadcrumbs and cover with half the meat sauce. Add the remaining zucchini slices on top and spread with the remaining meat sauce.
Spread the bechamel sauce evenly over this mixture and sprinkle with the remaining breadcrumbs and cheese.
Bake for 40 minutes. Cut into squares and serve warm.