Zucchini Parmesan

This is not really like an eggplant Parmesan (it doesn't even call for Parmesan cheese), but it is really good.  I've always just made my own spaghetti sauce (but a jar would work nicely here).  I didn't slice mine really thin, maybe 1/4 inch.  And it was a pretty big zucchini (that's what happens when you leave for 5 days).  We sprinkled Parmesan on top for fun.

Zucchini Parmesan

Ingredients

• 2 large zucchini, thinly sliced
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 (16 ounce) jar spaghetti sauce
• 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
3. Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
4. Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.