From Paulette Vickery's Recipe Collection

Zuchini Tomato Casserole

vegetables

1/4 cup olive oil
1 each onion, chopped
6 each small zucchini, sliced
2 quart canned tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon oregano

In large skillet over medium heat, heat olive oil. Cook onion in olive oil until transparent. Add zucchini to onion, and continue cooking until tender. Stir occasionally. Add salt, pepper, oregano, and tomatoes. When mixture comes to a boil, turn heat to simmer, and simmer for 30 minutes.

Yield: 8 servings




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