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.