Zucchini Parmigiana

1 lg zucchini, sliced 3/4-inch thick
1 can tomatoes, canned
1 can tomato paste (6 oz)
2 tbsps olive oil
garlic (as much as you like), minced
oregano
basil
parsley
1 med onion, chopped
1/2 c parmesan cheese, grated
1 c mozzarella cheese, grated

Saute onion and garlic in oil until translucent. Add tomatoes and bring to boiling point, then simmer for 1/2 hour. Add tomato paste diluted with 3 cans of water and simmer for at least 1 hour. Add parsley, basil, oregano to taste and simmer a few minutes longer. Coat zucchini slices with flour and saute lightly in oil. Layer zucchini in baking dish, cover with sauce and then Parmesan cheese. Repeat until all zucchini is used. Top with mozzarella cheese. Cover and bake 30 min. at 350. Uncover last 15 min.