4-6 zucchini, scrubbed & sliced with skin on (don't slice too thin)
1 med. onion, sliced
1 (16 oz.) can peeled whole tomatoes (cut-up), with juice
3/4 to 1 stick of butter
2 tsp. sweet basil, dried
Salt & pepper to taste
1 tbsp. sugar (cuts acid)
Pinch of baking soda
Italian bread crumbs
Parmesan cheese

In a large skillet, melt butter. Saute the sliced zucchini, onion, cut-up tomatoes and add juice of tomatoes. Continue cooking. Add sweet basil, salt, pepper, sugar and pinch of baking soda. Cook until tender and juice is used up. Put into casserole, sprinkle with Italian bread crumbs and Parmesan cheese. Place into 350 degree oven about 15-20 minutes. Can use 8 inch square or 7x9 inch oblong pan. Serves 6-8.