7 to 8 med. zucchini, cut into 1/4 inch sliced
1 c. water
8 slices bacon, diced
1 lg. onion, chopped (about 1 cup)
1 lg. clove garlic, minced
4 slices white bread, diced
2 c. shredded Cheddar cheese
1 tsp. salt
1 tsp. Italian seasoning
Dash pepper
1 (15 oz.) can tomato sauce
1/4 c. grated Parmesan cheese

In large saucepan, cook zucchini in boiling salted water until tender, about 5 minute. Drain. In medium skillet, cook bacon until crisp; remove from pan. Add onion and garlic to the skillet and saute until the onion is tender. Drain. Stir onion bacon mixture into drained zucchini. Add remaining ingredients except Parmesan cheese and toss until well coated. Spoon zucchini into a 13 x 9 x 2 inch baking dish. Sprinkle with Parmesan cheese. Bake at 350 degrees for 20 minutes or until bubbly. Serves 10 to 12.