1 (8 oz.) can tomato sauce
1 med. chopped onion
1/4 tsp. basil
1/4 tsp. salt, optional
1/8 tsp. pepper
1/4 tsp. oregano
1 c. ricotta
1/2 c. shredded mozzarella
1 tsp. parsley
3 med. zucchini (9" long)
1 lg. tomato
2 tbsp. grated Parmesan

Combine the first 6 ingredients in a small mixing bowl; set aside. In medium bowl combine ricotta, mozzarella and parsley. Set aside.

Peel zucchini and cut off ends. Slice zucchini lengthwise into strips. Arrange strips in an 8 x 8 inch baking dish. Cover with wax paper.

Microwave at high 6-8 minutes, or until fork tender, rearranging 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 the baking dish. Reserve 6 strips for the second layer. Spread ricotta mixture over the zucchini. Layer with sliced tomatoes. Spread half of the tomato sauce mixture over the tomatoes; top with zucchini slices. Pour remaining sauce over zucchini and sprinkle with Parmesan.

Reduce power to 50% (medium). Microwave, uncovered, 20-25 minutes, or until zucchini is tender and mixture is hot in the center. Let stand 5 minutes before serving. Serves 6.