Zucchini Casserole

This is a great recipe to combine lots of fresh veggies and herbs from your summer garden or farmer's market. Plus, if you grow your own, it uses up some of that never ending zucchini that you might have! The recipe was supposedly made up by my father when he undoubtedly had way too many zucchini...we used to eat it all the time when I was a kid and amazingly I never got sick of it.

Ingredients:
2 medium sized zucchinis, cubed
2 TBS olive oil
1 small onion, chopped, about 1.5 cups
1 clove of garlic, minced
1 lb. ground beef
1 TBS worcestershire sauce
salt and pepper
3 medium tomatoes, cubed
1 heaping tsp fresh oregano
1 heaping TBS fresh basil, sliced
1 cup fresh grated mozzarella cheese
1/4 cup grated parmesan cheese

Preheat oven to 350 degrees. Boil zucchinis in water until slightly soft, about 5 mins. Heat the olive oil in a large saute pan over medium heat. Saute the onion until soft, about 5 mins. Add the garlic and stir for 1-2 mins. Add the meat, breaking up with a spoon, worcestershire sauce, and salt and pepper to taste. Cook for about 10 mins. till meat is brown. Add tomatoes, basil, oregano and cook 5 mins more.

Butter or spray with cooking spray a casserole dish. Place half of the zucchini in the dish, then half the meat mixture and half the mozz and parm. Layer again using the rest of the ingredients. Cook for a half hour or until cheese has melted.

Serve with a little extra grated parm and thick crusty bread to sop up all the delicious juices!