Recipe(tried): Zucchini Parmigiana

ZUCCHINI PARMIGIANA

1 medium onion, chopped
Garlic, chopped (as much as you like)
2 Tbsp oil
1 (28 oz.) can tomatoes
1 (6 oz.) can tomato paste
3 tomato paste cans water
Oregano, basil, and parsley (to taste)
1 large zucchini, cut in 3/4-inch slices
Flour
1/2 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese

Saute onion and garlic in oil until onion is transparent.

Remove garlic. Add tomatoes, bring to boiling point, then simmer for 1/2 hour.

Add tomato paste, diluted with 3 cans water, simmer for at least 1 hour.

Add parsley, basil, and 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 then Parmesan cheese. Repeat until all zucchini is used. Top with mozzarella cheese.

Cover and bake 15 minutes at 350 degrees F. Uncover about 15 minutes longer or until done.