4 med. zucchini
1/4 c. salad oil
1 clove garlic
4 firm tomatoes, peeled & sliced
1/4 tsp. oregano
Salt & pepper
4 tbsp. Parmesan cheese
1/4 lb. Swiss cheese, s, iced up in strips.

Heat oven to 375 degrees. Wash and cut zucchini into slices; saute in oil with garlic until lightly browned. Arrange alternate layers of tomatoes and zucchini in a 2 quart casserole. sprinkling and layer with oregano, salt, pepper and grated cheese. Cover top layer with cheese strips. Bake uncovered for 30 minutes.