Zucchini Parmesan 3 tablespoon olive oil 4 med. zucchini cut lenthwise into 1/4 inch slices 1/4 teaspoon salt 1/4 teaspoon pepper 1 red onion, chopped 3 cloves garlic 1 can (14.5oz) chunky style tomato sauce 2 cup shredded mozzarella cheese 6 tablespoon grated parmesan cheese 1/4 cup bread crumbs 2 tablespoon chopped fresh parsley Preheat ove to 350. In a large skillet, heat 2 teaspoon of the oil over med-high heat. In batches, add the zucchini and cook turning until browned, about 5 minutes. Transfer to a place and sprinkle with salt and pepper; set aside. Add onion to skillet; cook, stirring until softened. Add the garlic; cook for 30 seconds. Add tomato sauce; cook 5 minutes. Set aside. Arrange one third of the zucchini in an 8-inch baking dish. Cover with one third of the sauce; sprinkle with 1 cup mozzarella and parmesan cheese. Repeat layers of zucchini, sauce, mozzarella and parmesan. Layer the remaining zucchini on top; cover with the remaining sauce. In a small bowl, combine the bread crumb; parsley, remaining parmesan and remaining oil. Sprinkle mixture over top of casserole. Bake until bubbly, about 30 minutes. Cool slightly. Cut into squares and server.