Helen's Zucchini Casserole

This recipe will tempt those anti-zucchini eaters! I could eat a whole pan myself! Have had this recipe for 20 years. Can be made ahead & baked before serving.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 6  medium zucchini (thinly sliced)
• 1  medium onion (chopped)
• 1  large fresh tomato (chopped)
• 1  garlic clove (minced)
• 1 (8 ounce) can tomato sauce
• 2  cups mozzarella cheese (shredded)
• 1  teaspoon  Italian spices
• 1  tablespoon olive oil
• 1  teaspoon  garlic salt

Directions

1. Heat oil in large skillet.
2. Add zucchini, onion, tomato & garlic.
3. Cover & cook until desired tenderness, about 10 minutes. Drain.
4. Stir in tomato sauce & seasonings.
5. In a 13x9-inch baking dish, place a layer of the zucchini mixture, then top with shredded cheese.
6. Continue layers until pan is full, ending with the remaining cheese.
7. Bake uncovered, in a 350°F oven, for 25 minutes.
8. Top with shredded parmesan or Romano cheese, if desired.