28 ounce can Italian peeled tomatoes
4 tablespoons butter
1 tablespoon olive oil
3/4 pound zucchini (ends trimmed, unpeeled, and sliced 1/4 inch thick to make about 3 cups)
3/4 pound onion, chopped medium fine to make 1-1/2 cups
1 clove garlic, minced
1/4 teaspoon crushed basil
Pinch of nutmeg
Salt and pepper to taste
2 large eggs
1 cup ricotta cheese
1 cup heavy cream
3/4 cup Parmesan cheese

Turn tomatoes into a wide-mesh strainer to drain. With kitchen scissors, quarter each; continue to drain until there is 1-3/4 cups juice. Save juice for other use. Reserve tomatoes.

In a 12-inch skillet over medium heat, heat 2 tablespoons butter and olive oil until foam subsides; add zucchini and cook, stirring, until crisp tender, 5-7 minutes. With slotted spoon, remove zucchini to paper toweling to drain; reserve.
Over medium heat, melt remaining 2 tablespoons butter in skillet and add onions; cook, stirring, until wilted. Stir in garlic, tomatoes, basil, nutmeg, salt and pepper. Cook over medium heat, stirring until most of the moisture evaporates.
Whisk together the eggs just enough to blend yolks and whites; whisk in ricotta, cream and Parmesan. Arrange half reserved zucchini in bottom of a shallow 2 quart oblong or square baking dish. Spread with tomato mixture; top with remaining zucchini and pour ricotta mixture over. Bake in a preheated 450 oven for 15 minutes; reduce oven to 375 and continue baking until top is browned and slightly puffed, about 25 minutes. Let stand 5 minutes before serving. Makes four servings, 2 portions apiece.