Zucchini Tomato Bake

Ingredients

4 cups zucchini, sliced (about 2 pounds)
3 tablespoons chopped onion
1 teaspoon vegetable oil
2 cups canned tomatoes with juice or 2 cups fresh sliced tomatoes
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄4 cup (1 ounce) grated cheese (try cheddar, mozzarella, or parmesan)

Directions

1. Wash zucchini and cut into 1/4-inch slices.
2. In large skillet, cook onion in oil on medium heat (300 degrees in an electric skillet) until tender.
3. Add zucchini to onions and cook for 5 minutes.
4. Add tomato and seasoning; cook 5 more minutes.
5. Put mixture into an 8” x 8” square baking dish and sprinkle with cheese.
6. Bake at 375 degrees for 20 minutes.
7. Refrigerate leftovers within 2 hours.