Roman Zucchini - cooking recipe

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

Preparation

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