Roman Zucchini

• 1 tablespoon vegetable oil
• 2 slices lean bacon, diced
• 1 onion, diced
• 1 clove garlic, diced
• 1 lb fresh tomato, peeled and diced
• 1 tablespoon chopped oregano leaves
• salt and pepper
• 1 lb zucchini, washed and halved lengthwise
• salt
• Topping
• 2 tablespoons fine breadcrumbs
• 2 tablespoons chopped parsley
• 1 tablespoon finely cut chives
• 1 tablespoon finely chopped dill
• 1/2 cup grated parmesan cheese
• 6 tablespoons cream

1. Preheat oven to 350 degrees.
2. In a large skillet, heat vegetable oil and saute the bacon until brown.
3. Add onion and garlic; saute until the onion is translucent.
4. Add tomatoes and oregano to the skillet and season to taste.
5. Cook until the sauce becomes fairly thick.
6. Pour the sauce into a medium casserole dish.
7. Combine all the ingredients for the topping and mix to a spreading consistancy.
8. Arrange zucchini on top of tomato sauce and then spread topping over zucchini.
9. Bake for 20-25 minutes.

vegetable oil, lean bacon, onion, clove garlic, tomato, oregano, salt, zucchini, salt, topping, breadcrumbs, parsley, chives, dill, parmesan cheese, cream

Taken from www.food.com/recipe/roman-zucchini-62136 (may not work)