Zucchini Casserole

Zucchini Casserole

6 medium zucchini, cut into thin slices
1 cup water
8 slices bacon, diced
1 large onion, chopped
1 large clove garlic, minced
4 slices white bread, diced
2 cups shredded Cheddar cheese
Salt & Pepper to taste
4 teaspoons Italian seasoning
1 – 15 ounce can crushed tomatoes
1/2 cup grated Parmesan cheese

Steam or boil zucchini until tender, about 5 – 8 minutes. Drain. In medium skillet, cook bacon until crisp; remove from pan. Add onion and garlic to the skillet and saute until the onion is tender. Drain. Stir onion-bacon mixture into drained zucchini. Add remaining ingredients except Parmesan, and toss until well coated.  Spoon zucchini into a 13×9 baking dish. Sprinkle with Parmesan cheese. Bake at 350* for 20 minutes or until bubbly. serves 8