Dan Huger's Marjoram Zucchini Casserole
Extracted from Christian Harmony Notes, No. 12, July, 1995.
| 1 1/2 lb. | thinly sliced zucchini squash |
| 1/4 cup | cooking oil |
| 1/2 teaspoon | crushed garlic |
| 1/2 cup | chopped onion |
| 1 cup | canned plum tomatoes, chopped, with their juice |
| 1/2 teaspoon | marjoram |
| 1 Tablespoon | chopped parsley |
| Salt & pepper | |
| 3 Tablespoons | grated parmesan cheese |
Sauté garlic in 2 Tablespoons of the oil until barely colored. Add zucchini and stir gently over medium-high heat until limp. In separate pan over medium heat, cook onion in the remaining oil until translucent. Add tomatoes and marjoram. Reduce heat and simmer gently, stirring until oil rises to the top (about 20 minutes). Remove from heat and stir in parsley, salt, and pepper.
Oil the bottom of a shallow, 8"x12" oven-to-table baking dish. Layer half the zucchini and half the tomatoes in the bottom of the dish, and sprinkle with 1 Tablespoon of parmesan cheese. Repeat layers, finishing with 2 Tablespoons of cheese.
Bake at 400°F for 15 minutes, or until slightly brown and bubbly.