ZUCCHINI RATATOULLE

TV 7 Morning Show-July 1, 2005

4 cups fresh mushrooms, quartered
1/4 cup canola oil
1onion peeled and chopped
1-2 cloves garlic
4 large tomatoes, seeded
1 small green pepper cut into strips
1tsp. salt, 1 tsp. basil, 1/2 tsp. oregano, 1/4 tsp. rosemary, 1/2 cup chopped parsley
4 small zucchini, chunked
1 large green pepper, chunked
1/4 cup grated cheese

Sauté mushrooms in oil; remove from pan, set aside, sauté onion and garlic in same skillet.  Stir in green pepper strips, seasonings and parsley.
Simmer 25 minutes until juices are absorbed.  Spoon small amount of mixture in a large casserole, layer with zucchini, sprinkle with half of cheese and half of tomato mixture.  Layer mushrooms and green pepper chunks.  Top with remaining cheese.  Bake 1 1/2 hours at 350 degrees.  This is good as is and also can be served over spaghetti.