Mom's Prize-Winning Zucchini Casserole
"My mother's original of this zucchini casserole won an award in the 1960s -- we had a plaque hanging in our kitchen. Hers had bread crumbs, which absorbed some of the juices. To make it without, I start the casserole on a higher heat to dry it out a bit, and then add the last of the cheese on the top (otherwise it gets too brown or could even burn). This works with any kind of zucchini or green summer squash, including a combination of squashes...."
INGREDIENTS
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1 lb. zucchini (approximately 2 medium)
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1 Tbsp olive oil
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1/3 cup chopped onion (about 1/2 of a medium onion)
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3 cloves garlic
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3/4 lb. tomatoes (fresh or canned - about a one lb. can of whole tomatoes, drained)
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1 tsp Italian herbs or oregano
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Salt and pepper
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1 cup Italian cheese mixture (packaged, or a mix including, for example, Mozzarella, Parmesan, provolone)
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