Helen's Zucchini Casserole

Description: This recipe will tempt those anti-zucchini eaters! I could eat a whole pan myself! Have had this recipe for 20 years. Can be made ahead & baked before serving.

Ingredients:

• 6 medium zucchini (thinly sliced)
• 1 medium onion (chopped)
• 1 large fresh tomato (chopped)
• 1 garlic clove (minced)
• 1 (8 ounce) can tomato sauce
• 2 cups mozzarella cheese (shredded)
• 1 teaspoon Italian spices
• 1 tablespoon olive oil
• 1 teaspoon garlic salt

Steps:

1. Heat oil in large skillet.
2. Add zucchini, onion, tomato & garlic.
3. Cover & cook until desired tenderness, about 10 minutes. Drain.
4. Stir in tomato sauce & seasonings.
5. In a 13x9-inch baking dish, place a layer of the zucchini mixture, then top with shredded cheese.
6. Continue layers until pan is full, ending with the remaining cheese.
7. Bake uncovered, in a 350°F oven, for 25 minutes.
8. Top with shredded parmesan or Romano cheese, if desired.