Lighter Zucchini Casserole

[mos]

Lighter Zucchini Casserole

1 tbs olive oil
1/3 cup onion, chopped
3 cloves garlic, chopped
3/4 lb tomatoes, fresh or canned
1 tsp Italian herbs or oregano
Salt and pepper
1 lb zucchini
1 cup Italian cheese mixture, grated or preferred cheese blend

Heat oven to 400°.

Heat the olive oil in a medium saucepan. Sauté the onion in the oil for 2 to 3 min, then add the garlic and cook for another 30 to 60 sec, until the garlic is fragrant.

Cut each tomato into 3 to 5 pieces and add to the oil, along with the herbs, salt, and pepper.

Cook over medium heat until the liquid is mostly gone but not dry, stirring occasionally, about 5 to 10 min.

Meanwhile, cut the zucchini into slices approximately 1/4 inch thick. These can be either round slices, or lengthwise. Take the largest slices and line the bottom of a 9×9-inch or 8×8-inch pan, or a similarly-sized round pan.

Spread about 1/4 of the tomatoes on top of the zucchini — don’t even try to spread evenly, it won’t work — followed by 1/4 cup of the cheese.

Continue layering the sauce, zucchini, and cheese. It should come out to 4 layers, but if it only makes 3, just try to divide things relatively evenly. Don’t put the final layer of cheese on.

Bake for 20 min. Top with the rest of the cheese, and lower the temperature to 375°. Bake for about 20 min, or until the cheese is golden brown.  Serves 6-8

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