Bake at 350 degrees in 9 x 12 inch or larger dish.

2 lb. zucchini
1 lb. potatoes
2 garlic cloves, crushed
2 (8 oz.) cans tomato sauce
1/2 tsp. sugar
2 onions, sliced
Salt & pepper to taste
2 tbsp. chopped parsley
2 tsp. chopped fennel
1/2 c. olive oil
Chopped parsley to garnish

1. Cut zucchini and potatoes into 1/2 inch slices.

2. Mix together crushed garlic, tomatoes and sugar.

3. Oil an oven dish and arrange some sliced onion on base.

4. Add layer of vegetables and top with some tomato mixture. Season with salt and pepper; sprinkle on fennel and oil.

5. Repeat until all ingredients are used.

6. Cover and cook for 1 1/2 hours until vegetables are tender, removing cover for last 15 minutes.

7. Garnish with additional chopped parsley and serve immediately as a course on its own or as an accompaniment to meat.

Variation: Reduce zucchini to 1 pound and add equal quantity of eggplant sliced thickly.