Zucchini With Tomatoes and Onions

From Madison Middle School.

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 1 casserole

Ingredients

• 2  lbs zucchini, cut in 1/4-inch slices
• 1  large onion, sliced
• 1⁄2 garlic clove, minced
• 3  tablespoons  oil
• 1 (16 ounce) can tomatoes
• 1  teaspoon salt
• 1  dash pepper
• 1  teaspoon oregano
• 1  tablespoon wine vinegar
• 2  tablespoons  grated parmesan cheese

Directions

1. Arrange zucchini slices in a greased 3 quart baking dish. Saute onion and garlic in oil until lightly browned and tender. Add tomatoes, seasonings and vinegar. Heat to a boil; simmer for 1 minute. Pour tomato-onion mixture over zucchini slices in baking dish; top with grated cheese. Bake at 400* for 1 hour.