2 tbsp. butter
2 tbsp. oil
1 c. onion, chopped
1 clove garlic, crushed
1/2 tsp. dried basil leaves
1/2 tsp. salt
Dash of pepper
1 pt. tomato puree
1 qt. frozen zucchini slices, thawed
1 lb. Mozzarella cheese, sliced 1/4 inch thick
2 tbsp. grated Parmesan

Make sauce: In hot butter and oil, in medium skillet, saute the onion and garlic, stirring until golden, about 5 minutes.

Add salt, basil, pepper, and tomato puree. Bring to boil, stir; simmer, uncovered, 10 minutes.

Preheat oven to 400 degrees. Lightly grease a 1 1/2 quart casserole (10 inch diameter).

Drain zucchini well; spoon half of tomato sauce in bottom of casserole.

Arrange zucchini and Mozzarella in dish, overlapping.

Spoon remaining sauce on top; sprinkle with Parmesan. Bake for 25 minutes, or until cheese melts. If desired, place under the broiler 4 inches from heat to brown.

Fresh zucchini can be used; cook 40-45 minutes. Makes 8 servings.