Roman Zucchini

I'm starting to collect recipes for this year's hopefully huge garden bonanza. I found this recipe in The Creative Gardener's Cookbook. I can't wait for that bumper crop of squash!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  tablespoon  vegetable oil
• 2  slices lean bacon, diced
• 1  onion, diced
• 1  clove garlic, diced
• 1  lb fresh tomato, peeled and diced
• 1  tablespoon  chopped oregano leaves
•  salt and pepper
• 1  lb zucchini, washed and halved lengthwise
•  salt

• Topping

• 2  tablespoons  fine breadcrumbs
• 2  tablespoons  chopped parsley
• 1  tablespoon  finely cut chives
• 1  tablespoon  finely chopped dill
• 1⁄2 cup  grated parmesan cheese
• 6  tablespoons  cream

Directions

1. Preheat oven to 350 degrees.
2. In a large skillet, heat vegetable oil and saute the bacon until brown.
3. Add onion and garlic; saute until the onion is translucent.
4. Add tomatoes and oregano to the skillet and season to taste.
5. Cook until the sauce becomes fairly thick.
6. Pour the sauce into a medium casserole dish.
7. Combine all the ingredients for the topping and mix to a spreading consistancy.
8. Arrange zucchini on top of tomato sauce and then spread topping over zucchini.
9. Bake for 20-25 minutes.