Source: dLife

Zucchini, tomato, and onion casserole with an herbed wine sauce.

Servings

2 Onion, sweet, fresh , thinly sliced, divided
6 medium garlic cloves , minced, divided
4 small zucchini , cut lengthwise into halves
3 fresh tomatoes , thinly sliced
0.5 cup low sodium vegetable broth (or dry white wine)
1 olive oil cooking spray
1 pinch salt
1 pinch black pepper
0.75 tsp ground basil leaves
0.5 tsp oregano leaves
0.5 tsp marjoram, leaves, ground
0.25 tsp ground thyme

1 Preheat oven to 350 degrees F.
2 Split onions into rings. Lay half of them (one onion) with three cloves of minced garlic on the bottom of an 11 by 7 inch baking pan.
3 Slice zucchini halves lengthwise into 1/4 inch pieces, cutting to, but not through small ends. Layer zucchini and tomato slices over onions, spreading zucchini into fans. Top with the rest of the onions and garlic.
4 Pour broth or wine in a pot and bring to a simmer. Spoon warmed broth over vegetables and coat with cooking spray. Season with salt, pepper, basil, oregano, marjoram, and thyme.
5 Cover with foil and bake 25 minutes.

Thin slices of squash, potatoes, or eggplant will also work great with this.