• 4 cups sliced zucchini (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)

1. Wash zucchini and cut into 1/4-inch slices.

2. In large skillet, cook onion in oil on medium heat (300 degrees in an electric skillet) until tender.

3. Add zucchini to onions and cook for 5 minutes.

4. Add tomato and seasoning; cook 5 more minutes.

5. Put mixture into an 8″ x 8″ square baking dish and sprinkle with cheese.

6. Bake at 375 degrees for 20 minutes.

Refrigerate leftovers within 2 hours.