3 zucchini
3 onions, thinly sliced
6 ripe sliced tomatoes
1/4 tsp. pepper
1/2 tsp. salt
1 tbsp. dried parsley
1/2 tsp. dried basil
3 tbsp. olive oil

Wash and trim ends off zucchini. Cook in boiling water 6 to 8 minutes. Drain, slice zucchini 1/4 inch thick and place in shallow baking dish. Add onions, half of parsley and season with salt, pepper and basil. Cover with tomatoes, remaining parsley and olive oil. Bake at 350 degrees for 40 minutes. Makes 4 servings.