Ingredients

Vegetable oil spray
6 medium zucchini or crookneck squash thinly sliced (about 6 C.)
1-tsp. olive oil
3/4 C. sliced onion (1-1/2 medium)
2 large tomatoes or 4 Italian plum tomatoes, thinly sliced
1-1/4 tsp. dried basil, crumbled
1 tsp. salt-free all-purpose seasoning
3/4 tsp. dried oregano, crumbled
4 oz. nonfat or part-skim mozzarella, shredded (1 C.)
1/3 C. grated Parmesan cheese
2 Tbs. finely snipped fresh parsley

Directions

Preheat oven to 375 degrees. Lightly spray a 2-qt. casserole dish with vegetable oil spray.  Put zucchini in a saucepan with water to cover by 1/2 inch. Bring to a boil over high heat.  Reduce heat and simmer for 4 to 5 minutes, or until tender.  Drain.  Transfer to a large bowl.  Heat olive oil in a small skillet over medium-high heat. Sauté onions until translucent, 2 to 3 minutes.  Add onions, tomatoes, basil, all-purpose seasoning, and oregano to zucchini, stirring well.  Spoon half the zucchini mixture into casserole dish. Sprinkle with mozzarella.  Add remaining zucchini mixture. Sprinkle with Parmesan. Bake, uncovered, for 25 to 30 minutes. Sprinkle with parsley.

Nutritional Information Per Serving: Calories: 110; Fat: 3 grams; Carbohydrates: 13 grams; Protein: 10 grams; Sodium:  291 mg; Cholesterol: 6 mg. Exchanges: 1-1/2 Vegetables, 1/2 Low-Fat Milk   Serves: 6.