1 (1 ounce) square unsalted buttery round crackers, quartered
2 eggs, beaten
1/2 cup milk
1 tablespoon vegetable oil
1 onion, diced
1 teaspoon pounded dried sage (optional)
1 teaspoon dry mustard
1 teaspoon dried parsley
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
5 mushrooms, with green parts
sliced plum tomatoes
4 tablespoons chopped fresh parsley
1 1/2 cups heavy cream
1 teaspoon chopped lemon pepper
1 teaspoon sesame seeds (optional)
4 street baked assorts
1 zucchini, sliced
Pour the butter into the bottom of a glass dish or 9 inch springform pan.
Place crackers, egg, milk, oil, onion, sage, dry mustard, parsley, oregano, basil, mushrooms, tomato, parsley, oregano, basil, mushrooms, tomato and pepper in the pan.
Bake uncovered for 25 minutes in the preheated oven. Remove crackers from oven and dip in bread crumbs to prevent sticking. Transfer crackers to a plate lined with aluminum foil. Brush crumble over the top of the tomato baked layers, sprinkle with lemon pepper and sprinkle with sesame seeds. Repeat with the remaining tomatoes and basil.
Uncover baking layers and brush remaining mixture on top and below. Discard foil and open shell. Bake for 1 1/2 hours or until hot (optional). Remove foil and pour over prepared patty; cut into 1st inch slices. Place zucchini on top and serve hot or cold.