Hey Good Lookin'

Here's what's cookin' tonight...

Italian Zucchini Casserole
3 medium zucchini, sliced (about 6 1/2 cups)
3 TBS. olive or vegetable oil, divided
1 medium onion, sliced
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained (I used fresh)
1 TBS. minced fresh basil or 1 tsp. dried basil
1 1/2 tsp. minced fresh oregano or 1/2 tsp. dried oregano
1/2 tsp. garlic salt
1/4 tsp. pepper
1 1/2 cups dry instant stuffing mix
1/2 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese

In large skillet, cook zucchini in 1 TBS. oil until tender, about 5-6 minutes; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add tomatoes, basil, oregano, garlic salt and pepper; simmer uncovered for 10 minutes. Remove from heat; gently stir in zucchini. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and sprinkle with mozzarella cheese. Return to the oven for 10 minutes or until golden.

Apple Cole Slaw- recipe from allrecipes.com

I think Meow is tuckered out from our new schedule. She hardly got up for breakfast this morning, and the whole time I was in the kitchen she was sleeping here on the bed (on the afghan Trav's grandma made :)

~Becky