Italian Zucchini Casserole

Prep: 35 minutes     Cook: 30 minutes   Makes 6 serving

3           medium zucchini , sliced (about 6-1/2 cups)
3           tablespoons olive oil , divided
1           medium onion , sliced
1           garlic clove , minced
1           can (28 ounces) diced tomatoes  , undrained
1           tablespoon  minced fresh basil or i teaspoon dried basil
1-1/2     teaspoons minced fresh oregano  or 1/2 teaspoon dried oregano
1/2         teaspoon garlic salt
1/4         teaspoon pepper
1-1/2      cups stuffing mix
1/2         cup grated Parmesan cheese
1/2         cup shredded part-skim mozzarella cheese

1 .      In a large skillet  , cook zucckini in 1 tablespoon oil 5 to 6 minutes  or until tender  ; drain and set aside . In the same skillet  , saute the onion  and garlic  in remaining  oil for 1 minute  . Add the tomatoes , basil , oregano , garlic salt  and pepper . Bring to a boil  . Reduce heat  ; simmer  , uncovered  for 10 minutes  . Remove from heat  ; gently stir in zucchini .
2 .      Transfer to a greased  13-inch x 9-inch x 2-inch baking dish . Top with stuffing mix  ; sprinkle  with Parmesan cheese  . Cover and bake  at 350* for 20 minutes . Uncover  ; sprinkle with mozzarella cheese  . Bake 10 minutes longer  or until cheese is melted .

Compliments will crop up as soon  as your family sample this casserole . Even those who generally don't like zucchini  find they enjoy the zucchinis they find in this savory side dish .