1 med onion, thinly sliced
2 med zucchini, thinly sliced
2 med garlic clove, minced
14oz canned stewed tomatoes with basil, garlic, and oregano
2 tsp fresh oregano, chopped or 1/2 tsp dried
2 tsp rosemary, fresh, chopped or 1/2 tsp dried and crumbled
1/8 tsp cayenne pepper
1/2 cup dried bread crumbs, sourdough
3 tbsp grated Parmesan cheese

1 med onion, thinly sliced 2 med zucchini, thinly sliced 2 med garlic clove, minced 14 oz canned stewed tomatoes with basil, garlic, and oregano 2 tsp fresh oregano, chopped or 1/2 tsp dried 2 tsp rosemary, fresh, chopped or 1/2 tsp dried and crumbled 1/8 tsp cayenne pepper 1/2 cup dried bread crumbs, sourdough 3 tbsp grated Parmesan cheese

Preheat oven to 450F.

Coat a large, nonstick skillet with cooking spray and place over medium heat. Add onion, zucchini and garlic and saute until softened, about 6 min. If pan becomes too dry, add 1 or 2 tbsp of water.

Stir in tomatoes, oregano, rosemary and cayenne, increase heat to high and boil until almost all liquid has evaporated.

Put vegetables into a shallow, 1 quart baking dish and sprinkle with break crumbs and Parmesan cheese.

Bake until bubbling and nicely browned on top, about 10 mins. Cut into 4 portions and serve.