1 (8 oz.) can tomato sauce
1 med. onion, chopped
1/4 tsp. basil leaves
1/4 tsp. salt (opt.)
1/8 tsp. pepper
1/4 tsp. oregano leaves
1 c. ricotta cheese
1/2 c. shredded Mozzarella cheese
1 tsp. parsley flakes
3 med. zucchini, about 9" long
1 lg. tomato, sliced
2 tbsp. grated Parmesan cheese

Combine first 6 ingredients in a small mixing bowl; set aside. In medium bowl combine the next 3 ingredients; set aside. Peel zucchini and cut off ends. Slice zucchini lengthwise into strips. Arrange in 8"x8" baking dish. Cover with wax paper. Microwave at High 6 to 8 minutes, or until fork tender, re- arranging after half the time. Drain liquid; place zucchini on paper towels to absorb excess moisture; cool slightly.

Layer 4 to 6 of the strips in the bottom of a baking dish. Reserve 6 strips for second layer. Spread ricotta mixture over zucchini. Layer with sliced tomatoes. Spread half of tomato sauce mixture over tomatoes; top with zucchini slices. Pour remaining sauce over zucchini and sprinkle with Parmesan cheese. Reduce power to 50% (medium). Microwave, uncovered 20 to 25 minutes or until zucchini is tender and mixture is hot in center. Let stand 5 minutes before serving.