Prepare your tomato sauce in advance (see below) and blend or use good quality canned. Preheat your oven to 310 F (160 C)
Finely shred the zucchini and turn lightly in a pan with some olive oil for 3-4 minutes
Put the zucchini in a colander and allow to drain the liquid
In four separate bowls place the Tomato Sauce, Zucchini, Tapenade and Brandade. You will work each colour (or layer) at a time
Lightly oil a shallow frying pan and turn it on to medium-high. Lighly oil a glass baking dish and put a layer of parchment paper in the bottom of the dish.
Beat two eggs and add ½- 3/4 cup of tomato sauce, mix well
Turn the mixture into your pan and cook quickly to a very soft scrambled egg consistency. Pour the mixture into the glass dish and spread evenly in one layer
Repeat the same sequence for the zucchini, tapenade and brandade
One you have done one layer of each mixture start again with the tomato mixture and follow the same layering pattern - you will have a total of 8 layers
Once complete put a piece of parchment paper on the top, to avoid the dish from drying out. Put the casserole in the oven and bake for about 30 minutes - while it is cooking prepare tomato sauce for the side
The dish is ready when a test knife comes out clean.
Loosen the edges and place a plate over the dish and flip over, it should slide out