1 lg. onion, thinly sliced
3 med. zucchini, sliced
3 med. tomatoes, chopped
1 (15 oz.) can tomato sauce
1 tsp. oregano
1 tsp. marjoram
1 tsp. basil
1 (8 oz.) pkg. grated Mozzarella cheese
1/4 c. Parmesan cheese
1 tbsp. chopped parsley
Paprika

In lightly greased 2 quart casserole, layer half of the zucchini, onions, tomatoes and tomato sauce. Sprinkle with 1/2 teaspoon of the oregano, marjoram and basil. Sprinkle half of the Mozzarella cheese over top. Repeat layers. Sprinkle top with Parmesan cheese, parsley and paprika. Cover and refrigerate, if desired, until cooking time. Bake at 350 degrees for 1 1/2 hours or until zucchini is tender. Serves 8.