Italian Style Zucchini
|Vegetable oil spray||1|
|Zucchini||6 Medium, thinly sliced|
|Olive oil||2 Tablespoon|
|Sliced onion||3⁄4 Cup (12 tbs)|
|Salt free all purpose seasoning||1 Teaspoon|
|Ripe tomatoes/4 italian plum tomatoes||2 Large, thinly sliced|
|Dried basil||1 1⁄4 Teaspoon|
|Part skim mozzarella||1⁄4 Pound, shredded|
|Freshly grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Minced fresh parsley||2 Tablespoon|
Preheat oven to 375° F.
Lightly spray a casserole with vegetable oil.
Place zucchini in a saucepan with enough water to cover, and cook over medium-high heat until tender.
Place olive oil in a small skillet over medium-high heat.
Add onions and saute until tender.
Add seasoning, toss lightly and remove from heat.
In a bowl, combine zucchini, onions, tomatoes, basil and oregano.
Toss lightly to mix well.
Place half of zucchini mixture in prepared casserole.
Sprinkle mozzarella over it.
Add remaining vegetable mixture, and sprinkle Parmesan on top.
Bake, uncovered, 25 to 30 minutes.
Sprinkle with parsley and serve hot.