Zucchini Casserole

This is good! I've never been too big of a zucchini eater, but I am addicted to this recipe. for a complete meal, add layers of diced chicken breast, ground beef or turkey. Spinach is a nice addition to the sauce/ zucchini mixture. I also mix up the cheeses I use.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 3  medium zucchini (sliced into thin circles)
• 1⁄2 medium onion (chopped)
• 4  fresh tomatoes (chopped)
• 2  garlic cloves (minced)
• 1 (8 ounce) can tomato sauce
• 1⁄2-1  tablespoon  Italian spices (or to taste)
•  salt & pepper, to taste
• 1 -2  cup mozzarella cheese (shredded)
• 1⁄4 cup parmesan cheese
• 2  teaspoons olive oil

Directions

1. Heat oil in large skillet over medium heat.
2. Add zucchini, onion & garlic.
3. Cover & cook until desired tenderness, about 5-10 minutes.
4. Stir in tomatoes, tomato sauce & seasonings.
5. Bring to a boil, reduce heat to low and simmer for 10 minutes.
6. In a square baking dish, place a layer of the zucchini mixture, then top with cheese.
7. Continue layers until pan is full, ending with the remaining cheese.
8. Bake uncovered, in a 350 degree oven, for 25 minutes.
9. Remove from oven and allow to cool for 10 minutes.