Chicken Zucchini Tomato Bake

1 large egg
1 Tablespoon water
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup bread crumbs (2 Tablespoons reserved)
3 large boneless chicken breasts, pounded to 1/2 inch thick, cut in 2-3 serving size pieces
4 Tablespoons olive oil (divided)
5 cups zucchini, cut into thick (large) bite size chunks
1 clove minced garlic
juice of 1/2 a lemon
4 tomatoes, thick sliced (enough to cover the casserole)
1 cup shredded mozzarella cheese  (divided and more if you'd like)
1 teaspoon dried basil (divided)
salt and pepper

Preheat oven to 400 degrees.  Grease a 9x13 baking dish.

In a bowl, beat egg, water, salt, and pepper.  In a separate bowl, pour bread crumbs (remember to reserve 2 Tablespoons).  Dip chicken in egg mixture, then bread crumbs, put on plate.

Heat 2 Tablespoons olive oil in a large skillet over medium heat.  Cook chicken in skillet until browned, 2 minutes per side (I usually fit 3 pieces of chicken at a time. Add more oil if needed.) Remove to a plate or dish until assembling the casserole.  Add another 2 Tablespoons of olive oil to skillet.  Add zucchini and garlic stirring to coat with oil.  Season with salt, pepper and 1 teaspoon basil. Stir, then cook until slightly tender, about 3 minutes. Add lemon juice and stir. Transfer to prepared baking dish.

Sprinkle 2 Tablespoons bread crumbs over zucchini.  Sprinkle with 1/2 cup mozzarella.  Top with tomato slices.  Season tomatoes with salt and remaining basil.  Sprinkle with remaining mozzarella.  Arrange chicken on top.  Cover baking dish with aluminum foil.

Bake in preheated oven 25-30 minutes.  Allow to rest 10 minutes before serving.