6 c. zucchini, chopped
1 onion, sliced
1 (28 oz.) can Italian tomato puree
1 c. water
2 tsp. oregano
4 slices Provolone
Salt and pepper to taste
2 tbsp. bread crumbs

Spread half of zucchini on bottom of large baking dish. Add half of onions, tomatoes, and water. Add half of Provolone, seasoning and crumbs. Make a second layer, using the rest of ingredients. Topping with crumbs. Bake at 350 degrees for 30 minutes or so.

This casserole serves 8-10, so you may want to halve the recipe.