Zingy Zucchini Casserole
8 – 10 small zucchini squash (~ 2 1/2 lbs)
3 T olive oil
2/3 c coarsely chopped onion
1/4 lb mushroom, sliced
2/3 c grated Parmesan cheese
1-1/2 c tomato paste (2 6oz. cans)
1 t salt
1/2 t garlic salt or 1 clove minced
1/8 t pepper
Wash and trim off ends of zucchini. Cut crosswise in 1/8” slices.

Heat olive oil in saucepan. Add zucchini, onions, mushrooms. Cover saucepan and cook zucchini mixture over low heat 10 – 15 minutes or until tender, occasionally turning and moving mixture with spoon. Remove from heat, mix in half the grated cheese and pour in mixture of tomato paste, salt, garlic, salt, and pepper. Blend lightly and thoroughly. Turn mixture into 2 qt. casserole. Sprinkle with remaining cheese.

Bake at 350 F for 20 to 30 minutes.
Tracey Ryan