2 tsp. olive oil
1 med. onion, coarsely chopped
2 med. size firm red tomatoes
1/4 tsp. salt
2 med. size zucchini
1/4 tsp. basil
1/4 tsp. oregano
1/4 c. Parmesan cheese
1/4 c. Italian bread crumbs
1/2 c. shredded mozzarella cheese
1/4 tsp. paprika
Cooked pasta or rice

In a heavy 9 inch skillet heat oil. Add onions and saute until golden. Add garlic, saute until garlic browns slightly.

Stir in tomatoes and salt; cook, stirring occasionally, for 2 minutes. Wash zucchini; trim off and discard ends. Cut lengthwise into 1/4 inch slices. Lay slices flat on a piece of waxed paper.

In a small bowl combine basil, oregano and 2 tablespoons Parmesan cheese. Sprinkle cheese mixture over zucchini slices and pat it firmly.

Remove half of tomato mixture from skillet. Arrange zucchini slices in skillet. Spoon removed tomatoes over slices.

In a small bowl combine bread crumbs, remaining Parmesan cheese and mozzarella cheese. Sprinkle over zucchini. Cover tightly and simmer until zucchini is tender, 8-10 minutes. If desired place under boiler until cheese browns, or sprinkle with paprika and don't broil. Serve with rice or pasta. 8 servings.