Parmigiana di Zucchine

In thinking about zucchini, it occurred to me that there was no reason one couldn’t cook them alia parmigiana, like eggplant. Basically, that is what this dish is, with some changes I thought suit the zucchini. I have eliminated oregano; instead of baking the dish with uncooked tomatoes, I first made a light tomato sauce with olive oil, onion, and parsley; finally, I enriched the grated Parmesan with beaten egg. Its taste is neither superior nor inferior to eggplant parmigiana: