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