Boil the chard in bullion, drain, then lightly press out liquid. Shred the zucchini in long thin slices, then toss with olive oil and za'attar, and broil. Grill and season bread crumbs. Make the egg-milk mixture and set aside.
The first layer will be the chard, then the zucchini, then the bread crumbs. Pour the egg mixture over, add a few streaks of sweet chili sauce and some mozzarella cheese. Bake for about a half hour, let set, slice and serve. 
