Zucchini Tomato Casserole

1 medium zucchini, sliced thin

2 tbsp olive oil

1 large onion, sliced thin

1-2 chopped hot banana peppers, depending on how hot you like it

4 large tomatoes, peeled and chopped or crushed

1 tbsp flour

2 tbsp brown sugar

1/4 tsp ground cloves

1 tsp salt

1 tbsp fresh chopped basil

2 cups grated cheese (I use a combination of mozarella, provolone and cheddar)

Grease or spray a 9x13 casserole dish. Set aside.

Heat a large frying pan, add oil, then onion and hot peppers.

Saute three minutes, then add tomatoes and cook a few minutes more.

Mix flour, brown sugar, salt and cloves together. Then add to tomato mixture.

Cover and simmer for five minutes.  Mixture will thicken.

Stir in chopped basil during the last minute or so of cooking.

Remove from heat.

Place sliced zucchini in the bottom of the casserole dish, then pour tomato mixture over the squash.

Cover with lid or foil and bake in a preheated 350 degree oven for 30 minutes.

Remove lid, top with cheese and return to the oven for ten more minutes or until cheese is melted.

Serve with Italian bread and a salad.

Zucchini Tomato Casserole Pictures

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