Zucchini Casserole

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Zucchini Casserole
Sauce:
1 tbs olive oil
1/3 cup chopped onion
3 cloves garlic
3/4 lb tomatoes
1 tsp Italian herbs or oregano
salt and pepper
Zucchini and Cheese:
1 lb zucchin
1 cup grated Italian cheese mixture (packaged, or a mix including, for example, mozzarella, Parmesan, provolone).
Sauce:
Heat oven to 400 degrees°.
Heat 1 tbs olive oil in a medium saucepan. Sauté 1/3 cup chopped onion in the oil for 2 to 3 min, then add 3 cloves garlic and cook for another 30 to 60 seconds, until the garlic is fragrant.
Cut tomatoes into 3 to 5 pieces and add, along with the 1 tsp Italian herbs or oregano, and salt and pepper.
Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally — you should end up without about 1 cup of sauce. This should take about 5 to 10 min
Make the Zucchini and Cheese Layer:
Meanwhile, cut the zucchini into slices approximately 1/4 inch thick.

Take the largest slices and line the bottom of a 9×9-inch or 8×8-inch pan.
Spread about 1/4 of the tomato sauce 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 sauce, zucchini and cheese. It should come out to four layers, but if it only makes three, just try to divide things relatively evenly.

Don’t put the final layer of cheese on yet.
Bake for 20 min. Top with the rest of the cheese, and lower the temperature to 375°. Bake for about 20 more min, or until cheese is golden brown.
Makes 9 servings on the small side.

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