3 zucchini, average size
8 oz. Mozzarella cheese
Parmesan cheese
Spanish omelet sauce

SPANISH OMELET SAUCE:

3/4 c. chopped onions
1 lg. green pepper, chopped
1 lg. red pepper, chopped
3 cloves garlic, minced
3 (8 oz.) cans tomato sauce
Dash of Tabasco
Butter

Saute garlic, onion and pepper in butter, add tomato sauce and Tabasco. Simmer about 20-30 minutes. Slice zucchini into discs. In greased pan, alternate layers of zucchini, Spanish omelet sauce and cheese. Bake until bubbly, about 1 hour in 350 degree to 375 degree oven.