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3 medium zucchini (about
10-inches long, skins on),
do not peel
3 medium onions
salt and pepper
1 (35 oz.) can peeled tomatoes
(use the tomatoes and the
juice, you may use fresh
Parmesan or Romano cheese,

Heat oven to 400 degrees. Wash and slice zucchini about
1/8-inch to 1/4-inch thick. Arrange slices in a 9 x 12-inch
pan (partially overlap to fit). Sprinkle with a little salt
and pepper. Place in oven. Slice onions about 1/8-inch thick,
then slice in half. Saute onion in butter, until clear.
Arrange sauteed onion over zucchini. Return to oven. Cut up
tomatoes; add to zucchini and add tomato juice from can to
zucchini. Return to oven. Cook until zucchini is tender,
about 30 to 40 minutes. Sprinkle with cheese. Cook 5 to 10
minutes longer, until cheese is melted. Let set 5 to 10
minutes before serving.

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