2 lbs. small zucchini
2 medium onions, sliced thinly
2 tablespoon butter
2 cup canned whole tomatoes
1/2 teaspoon each salt and pepper
1/2 cup grated Parmesan cheese
Wash small zucchini and slice without peeling into 1/4 inch slices. In a Dutch oven, melt butter and sauté onions until golden. Add zucchini slices to onions and cook over low heat for five minutes. Stir frequently. Add tomatoes that have been hand-crushed, salt and pepper and simmer five more minutes. Place zucchini mixture into a lightly greased oblong glass casserole dish and cover with Parmesan cheese. Bake for 20 minutes at 375 degrees F. until cheese is crusty and golden on top.