Zucchini Casserole

Zucchini Casserole 6 medium zucchini (thinly sliced) 1 medium onion (chopped) 1 large fresh tomato (chopped) 1 garlic clove (minced) 1 (8 ounce) can tomato sauce 2 cups mozzarella cheese (shredded) 1 teaspoon Italian spices 1 tablespoon olive oil 1 teaspoon garlic salt Heat oil in large skillet. Add zucchini, onion, tomato & garlic. Cover & cook until desired tenderness, about 10 minutes. Drain. Stir in tomato sauce & seasonings. In a 13x9-inch baking dish, place a layer of the zucchini mixture, then top with shredded cheese. Continue layers until pan is full, ending with the remaining cheese. Bake uncovered, in a 350°F oven, for 25 minutes. Top with shredded parmesan or Romano cheese, if desired.