Zucchini Casserole

Ingredients:

• 2 medium zucchinis, sliced
• 1 onion, chopped
• 1 tablespoon olive oil
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 can (8 ounces) tomato sauce
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the sliced zucchinis and chopped onion to the skillet and cook until softened, about 5 minutes.
4. Add the drained diced tomatoes, tomato sauce, minced garlic, dried basil, dried oregano, salt, and pepper to the skillet. Stir to combine.
5. Simmer for 10 minutes, until the sauce has thickened.
6. Spread half of the zucchini and sauce mixture in the bottom of a 9x13 inch baking dish.
7. Sprinkle half of the shredded mozzarella and grated Parmesan cheese on top.
8. Repeat with remaining zucchini mixture and cheese.
9. Cover the baking dish with foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
11. Let the casserole cool for 5 minutes before