Zucchini And Tomatoes Au Gratin

• 1 1/2 lb. zucchini
• 1 can tomatoes with liquid
• 1 Tbsp. vegetable oil
• 3/4 c. thinly sliced onion rings
• 1/2 c. tomato juice
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/2 c. grated Parmesan cheese

1. Preheat oven to 350u0b0.
2. Cut zucchini crosswise in thin slices. Cut tomatoes in bite-size pieces.
3. Using 1/2 teaspoon oil to prepare casserole, heat remaining oil in a large fry pan.
4. Add onion rings and cook over medium heat, stirring until limp.
5. Add zucchini slices, cover and cook over low heat 5 minutes.
6. Add tomatoes, juice from can, tomato juice, salt and pepper; mix carefully.
7. Turn into a lightly oiled 1 1/2 to 2-quart casserole. Sprinkle with grated cheese.
8. Bake about 20 minutes until top is golden brown.
9. Serves 10.
10. Contains 58 calories and 3 grams fat. Food Exchange:
11. 1 vegetable exchange per serving plus 1/2 fat exchange.
12. Good for diabetics.

zucchini, tomatoes, vegetable oil, onion rings, tomato juice, salt, pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=931300 (may not work)