2 lbs. zucchini
1 lb. potatoes
2 garlic cloves, crushed
2 (8 oz.) cans tomato sauce
1/2 tsp. sugar
Chopped parsley to garnish
Salt & pepper to taste
2 tbsp. parsley, chopped
2 tsp. fennel, chopped
1/2 c. olive oil
2 onions, sliced

Cut zucchini and potatoes into 1/2 inch slices. Mix together crushed garlic, tomatoes and sugar. Oil a 9 x 12 inch or larger casserole dish and arrange some sliced onion on base. Add layer of vegetables and top with some tomato mixture. Season with salt and pepper and sprinkle on fennel and olive oil. Repeat until all ingredients are used. Cover and cook at 350 degrees for 1 1/2 hours until vegetables are tender, removing cover for last 15 minutes. Garnish with additional chopped parsley and serve immediately as a course on its own or as an accompaniment to meat.

Variation: Reduce zucchini to 1 pound and add equal quantity of eggplant sliced thickly.