1 lb zucchini (approximately 2 medium)

1 Tablespoon olive oil

1/3 cup chopped onion

3 cloves garlic

3/4 lb tomatoes

1 tsp italian herbs or oregano

Salt and pepper

1 cup Italian cheese mixture

Heat oven to 400 degree

Heat olive oil in a medium saucepan.  Saute the onion in the oil for 2-3 minutes, then add the garlic and cook for another 30-60 seconds, until the garlic is fragrant.  Cut tomatoes in 3-5 pieces, and add, along with the herbs and spices.

Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally - it should end up being about a cup.  This should take about 5-10 minutes.

Meanwhile, cut the zucchini into slices approximately 1/4 thick.  Take the largest slices and line the bottom of a 9 x 9 inch pan.

Spread about 1/4 of the tomato mixture on the zucchini, followed by 1/4 cup of the cheese.

Continue layering, it should come out to three or four layers.  Try to divide things reltively evenly.  DON'T PUT THE FINAL LAYER OF CHEESE ON YET!

Bake for 20 minutes.  Top the the rest of the cheese, and lower the temperature to 375 degrees.  Bake for about 20 more minutes or until cheese is golden brown.

Yields 9 smallish servings

3 carbs

1 gram fiber

78 calories