2 med. zucchini
2 med. ripe tomatoes
1 lg. onion
Shredded Mozzarella cheese
Salt & pepper
Cooking oil
1 green pepper (optional)
4 oz. mushrooms (optional)
2 yellow squash (optional)

Peel and cut onion into large pieces. Cover bottom of casserole dish with cooking oil and cook onion over low heat until translucent.

Meanwhile, peel and cut tomatoes into large chunks. Do the same with any optional vegetables if you decide to use them. Add tomatoes and zucchini (and any optional veggies), salt and pepper to taste and stir to mix thoroughly. Sprinkle with Mozzarella cheese and bake at 350 degrees in covered casserole dish until vegetables are tender (about 45 minutes).

This is really a versatile dish and the amounts of ingredients can be manipulated a good deal. It keeps in the refrigerator, and reheats in the microwave very well.