Zucchini Tomato Casserole - cooking recipe

Ingredients
    4 small zucchini
    1 small onion (yellow/white), chopped
    2 Tbsp. olive oil
    1 (16 oz.) can stewed tomatoes
    1 (8 oz.) can tomato sauce
    1/4 c. fresh or 1 Tbsp. dried, crushed oregano
    4 oz. Cheddar cheese
    4 oz. Monterey or Mozzarella cheese
Preparation
    Slice zucchini in a large skillet.
    Cook zucchini and onion in hot oil for 2 minutes or until just crisp.
    Do not overcook.
    Add cut-up undrained tomatoes, tomato sauce and oregano.
    Bring to a boil, reduce heat and simmer, uncovered, for 5 minutes.

Leave a comment