3 fresh zucchini
4 sm. onions, sliced
5 sm. ripe tomatoes, sliced
1/3 c. chopped parsley
1/4 c. olive oil
Salt and pepper to taste

Wash zucchini and trim ends. Parboil 5 minutes and drain, slice 1/2 inch thick into a shallow casserole. Add the onions and 1/2 of the parsley and salt. Cover with tomatoes and parsley and pepper and olive oil. Bake at 350 degrees for 30 minutes. (Good olive oil is the secret).