Zucchini Provencal

Ingredients

2 Medium-sized zucchini (green or yellow or a mixture of the two) (sliced about 1/4 inch thick)
3 Medium-sized fresh tomatoes (sliced about 1/4 inch thick)
1 Large onion (thinly sliced)
1/2 cup grated or shredded old cheddar cheese
salt and pepper to taste


Wash the zucchini and then slice into 1/4 inch thick slices. Heat 1 tbsp of olive oil in a frying pan and fry the zucchini, browning both sides. Set aside.

Thinly slice the onion and then fry in the same pan as the zucchini until the onion is melted and golden. Set aside.

Wash the tomatoes and slice into 1/4 inch slices. Fry in the same pan as the onion and zucchini, browning both sides. Set aside.

Place one-half of the zucchini in the bottom of a casserole. Add one-half of the onion and then one half of the tomato. Salt and pepper the layer. Sprinkle with half of the cheese. Repeat the layers.

Bake at 350 deg F for 40 minutes or until bubbly.