6 med. size zucchini squash cut in 1/4 inch rounds
1 stalk celery, thin sliced
1 sm. onion, thin sliced
1 tbsp. Italian seasoning or 1 tsp. oregano and 1 tsp. marjoram
1 tsp. salt
1/4 tsp. pepper
8 oz. can tomato sauce
3 med. size tomatoes, cut in 1/2 inch slices
1/4 c. grated parmesan cheese
2 tbsp. butter

Arrange zucchini rounds in bottom of a buttered, large shallow saucepan or frying pan. Add layers of the celery and onion. Sprinkle with Italian seasoning, salt and pepper; pour over the tomato sauce. Arrange tomato slices on top; sprinkle with parmesan and dot with butter. Cover tightly and place over medium heat for 35 to 45 minutes or until the zucchini is tender. Makes 6 servings.