Aunt Geneva’s Zucchini & Tomato Casserole
5-6 medium zucchini squash
1 medium onion, diced
1 cup sliced mushrooms
1 can (32 oz.) diced tomatoes—don’t skimp here, buy a good brand
2 cups shredded mozzarella cheese- reserve some for topping
½ tsp. dried Italian seasoning blend
TT salt & freshly cracked pepper
1. Dice or slice zucchini and boil in salted water until tender, but not mushy.
2. Drain very thoroughly; this is very important, as failure to completely drain as much water from cooked zucchini will result in water coming out of the squash, in your casserole as it cooks.
3. While zucchini is draining, sauté diced onion and sliced mushrooms in olive oil until tender.
4. Combine, and gently mix all ingredients, except reserved mozzarella, and pour into casserole dish. Top with remaining cheese and bake in 350 degree oven until hot throughout and cheese has melted.