1 lb. Italian sausage
1 lg. onion, chopped
1 (24 oz.) can tomato sauce or 1 (1 qt.) jar spaghetti sauce
4 basil leaves
Salt and pepper to taste
1/4 lb. (4 oz.) Cheddar cheese, shredded
1/4 lb. (4 oz.) grated Romano cheese
6 med. zucchini, sliced
All-purpose flour
Hot vegetable oil

Break sausage up in a skillet; cook until browned. Remove sausage from skillet; add onion to pan drippings. Cook until onion is tender. Ad tomato sauce, basil and seasonings to skillet; heat to boiling. Reduce heat; simmer until thickened. Remove from heat. Dredge zucchini slices in flour; fry in deep hot fat until browned. Drain zucchini on paper towels. In a lightly greased 2 1/2 quart casserole, layer sausage, zucchini, tomato sauce mixture, and Cheddar cheese. Top with Romano cheese. Bake at 350 degrees for 45 minutes. Yield: 4 to 5 servings.