2 Tbs butter
4 Small zucchini
4 Large tomatoes or 2 cans diced tomatoes
1 Large onion
1 Tsp Montreal Steak Seasoning
1 1/2 C grated cheddar cheese
1 C crushed salteens
In a large skillet, melt butter. Slice zucchini in about 1/4″ slices with skin on after cleaning. Throw them in the skillet and cover for about 10 minutes on high heat, occasionally stirring. Coarsely chop onion and put into skillet after zucchini had cooked for 10 min. Coarsely chop tomatoes or open cans, drain liquid off, put in skillet with zuchini and onion mixture. Add Montreal Seasoning( I like double the amount of seasoning as we like it a little spicey). Cover for another 10 min and uncover to cook excess liquid off and until zucchini and onions are clear. About 45 minutes all together.
Preheat oven to 375. Scoup mixture out of skillet into 9″ X 9″ deep oven proof casserole pan(leaving any extra liquid behind), cover with grated cheddar cheese and top with crushed salteens. Put in oven for about 10 minutes or until slightly brown on top. For a heartier casserole, add cooked seasoned ground beef or chicken chunks. Enjoy!!