1 (8 ounce) can tomato paste
1 medium onion, seeded and chopped
1 medium green onion, chopped
1 medium zucchini, sliced
3 cloves garlic, pressed and minced
1 tablespoon vegetable oil
2 tablespoons white wine
1 small portion lemon zest
1/2 teaspoon sea salt
1 cup chopped fresh parsley
Slice tomatoes, leaves and seeds into 1/2 inch strips.
Melt tomato paste in a large skillet over medium heat. Stir in onion, green onion and zucchini. Reduce heat to medium. Cook, stirring constantly, until well blended. Stir in garlic and oil, stirring until garlic is extremely moist.
Pour tomato mixture into a 13x9 inch casserole dish. Cover with lemon juice and salt and pepper to taste. Sprinkle with parsley; sprinkle over cheese and bread. Sprinkle any excess over top.
Cover dish and refrigerate overnight at least 4 hours before serving.