This is a yummy way to use up a bumper crop of zucchini!

Italian Zucchini Casserole

3 meduim zucchini, sliced (about 6 1/2 cups)
3 Tbs olive oil, divided
1 medium onion, sliced
1 garlic clove, minced
1 can (28 oz) diced tomatoes, undrained
1 Tbs minced fresh basil or 1 tsp dried basil
1 1/2 tsp minced fresh oregano or 1/2 tsp dried oregano
1/2 tsp garlic salt
1/4 tsp pepper
1 1/2 cups dry instant stuffing mix
1/2 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese

In a large skillet, cook zucchini in 1 Tbs oil until tender, about 5 minutes; drain and set aside.

In the same skillet, saute onion and garlic in remaining oil for 1 minute.

Add tomatoes, basil, oregano, garlicsalt and pepper; simmer, uncovered, for 10 minutes.

Remove from heat; gently stir in zucchini.

Place in an ungreased 13x9x2 inch baking dish.

Top with stuffing mix; sprinkle with Parmesan cheese.

Cover and bake at 350 for 20 minutes.

Uncover and sprinkle with mozzarella cheese.

Return to oven for 10 minutes or until golden brown.

Yield: 6-8 servings

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