Comment on this recipe
This is a wonderful recipe for people who have gardens with more zucchini and tomatoes they know what to do with.
Vegetable oil spray
6 medium zucchini, thinly sliced
2 tablespoons olive oil
3/4 cup sliced onion
1 teaspoon seasoned salt
2 large ripe tomatoes, thinly sliced
1-1/4 teaspoons dried basil
3/4 teaspoon oregano
1/4 pound shredded mozzarella cheese
1/3 cup freshly grated Parmesan cheese
2 tablespoons minced fresh parsley
Preheat oven to 375 degrees. Lightly spray a 2-quart casserole with vegetable oil.
Place zucchini in a 3-quart sauce pan with enough water to cover. Cook over medium heat until tender. Drain. Set aside.
Place olive oil in an 8-inch skillet over medium heat. Add onions and saute until tender. Add seasoned salt, toss lightly and remove from heat.
In a bowl, combine zucchini, onions, tomatoes, basil and oregano. Toss lightly to mix well. Place half of zucchini mixture in prepared casserole. Sprinkle mozzarella over it. Add remaining vegetable mixture and sprinkle with Parmesan.
Bake uncovered 25 to 30 minutes. Sprinkle with parsley. Serve hot. Serves 6.