Zucchini Parmesan - cooking recipe

Ingredients

8 to 10 small zucchini squash (about 2 1/2 lb.)
3 Tbsp. olive oil
2/3 c. coarsely chopped onion
1/4 lb. mushrooms, cleaned and sliced
2/3 c. Parmesan cheese
2 (6 oz. each) cans tomato paste
1 clove garlic, minced
1 tsp. salt
1/8 tsp. pepper

Preparation

Wash and trim off ends of zucchini. Cut lengthwise into 1/8-inch thick slices.
Heat olive oil in a large saucepan.
Add zucchini, onion and mushrooms. Cover saucepan and cook vegetables over low heat 10 to 15 minutes or until tender, stirring occasionally. Remove vegetable mixture from heat.
Stir in about half the cheese.
Combine the tomato paste, garlic, salt and pepper.
Pour into the vegetable mixture, blending lightly but thoroughly.
Turn mixture into a 2-quart casserole.
Sprinkle with remaining cheese.
Bake at 350\u00b0 for 20 to 30 minutes.
Makes 8 servings.