1.   Arrange the zucchini slices on top of the cheese, then a layer of tomatoes.

2.   After half an hour, moisture will bead up and drip off the zucchini slices.

3.   Continue to layer zucchini slices, garlic, herbs and vinegar until all the zucchini and garlic have been used.

4.   Dip each zucchini slice in batter and place on prepared pan.

5.   In large salad bowl, combine grilled cut-up peppers, cut-up eggplant slices and zucchini slices.

6.   Place alternate layers of ham, Gouda and the remaining zucchini slices in the loaf pan.

7.   Place half the potato slices, zucchini slices, eggplant slices and pepper rings in one overlapping layer on top of onions.

8.   Place the zucchini slices on the sheets and brush tops with oil.

9.   Reduce the heat to low, and add the zucchini slices.