Instructions: Scrub zucchini and slice crosswise in thin slices. Combine onion and zucchini and cook in a small amount of salted water for 5 minutes or until tender crisp. Drain well. Add tomatoes, basil and oregano. Put in a 1-1/2 quart casserole and sprinkle the top with Parmesan cheese. Bake at 350 for 30 minutes.

Yield: 4 to 6 servings.

LOW CALORIE

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.