Italian Garden Casserole

This delicious side dish was served last night with Eggplant Parmesan.  I find it incredibly satisfying to sit down to a meal that's been almost entirely created from food that we grew on our own little farm.  With fresh eggplant, zucchini, onions and tomatoes from the garden, last night's meal definitely fit the bill.

Italian Garden Casserole
1 medium-sized zucchini, sliced into 1/4" rounds
2 tabl. olive oil, divided
1 medium onion, sliced
3 1/2 C. fresh tomatoes, diced
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. pepper
1/2 tsp. salt
1/2 C. bread crumbs
1/2 C. Parmesan cheese
3/4 C. shredded mozzarella cheese

Preheat oven to 350.  In a skillet, cook zucchini in 1 tabl. of oil, about 7 minutes over medium heat.  Remove zucchini from skillet and set aside.  In the same skillet, saute onion in the remaining 1 tabl. of oil for 1 minute.  Add tomatoes and spices; simmer uncovered for 10 minutes.  Remove from heat; gently stir in zucchini.  Place mixture in an ungreased 13x9 dish.  Top with bread crumbs and Parmesan cheese.  Cover and bake for 30 minutes.  Uncover and sprinkle with mozzarella cheese.  Return to oven for 10 minutes or until golden.