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• Heat oven to 375
• Slice zucchini into 1/8 - 1/4 inch rounds
• In a large skillet, brown lamb
• Add onion, garlic and 1/2 tsp salt
• When oinions are softened, add tomato paste and heat while combining with meat
• Drain tomatoes, reserving juice
• Add juice from tomatoes, wine and allspice to lamb mixture (If using fresh tomatoes, add about 2 cups at this time)
• Allow to cook over medium heat for about 5 minutes
• Chop the tomatoes and set aside
• Brush or spray a 13x9x2 inch baking dish with olive oil
• Spoon half the lamb mixture into the bottom of the dish
• Cover with half the zucchini and sprinkle with half the remaining salt (1/4 tsp)
• Sprinkle half the cheese over
• Spread with half the remaining tomaotes and half the basil
• Repeat in the same order
• Top with breadcrumbs
• Bake about 45 minutes to 1 hour until the zucchini is tender when pierced with a paring knife.
  
  You can also combine all the ingredients rather than layering. Stir occasionally and it will cook slightly faster than the layered version.
  
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