Preheat oven to 200 ° C.
Wash and cut the zucchini into 1/2 inch thick slices and cover with them a casserole.
Crumble toast. Mix well breadcrumbs with eggs, parmesan, salt, pepper and nutmeg and pour over the zucchini slices.
Sauce: Peel the tomatoes, cut them into pieces and puree with a hand blender. Stir in cream and chives and season to taste with salt and
pepper.
Serve baked zucchini with the sauce.