Italian Zucchini Casserole

This is not only delicious but a great way to use up yet another zucchini!

Italian Zucchini Casserole

1 medium zucchini, sliced (approx. 6 cups)
2 tabl. olive oil, divided
1 medium onion, sliced
28 oz. can of petite diced tomatoes, undrained
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1/2 C. Parmesan cheese
3/4 C. shredded mozzarella cheese

In a skillet, cook zucchini in 1 tabl. of oil until tender; drain and set aside. In the same skillet, saute the onion in the remaining 1 tabl. of oil for 1 minute. Add tomatoes and seasonings; simmer uncovered for 10 minutes. Remove from heat; gently stir in zucchini. Place in an ungreased 13x9" baking dish and sprinkle with Parmesan. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with mozzarella. Return to oven for 5-10 minutes or until cheese is melted.