Zucchini and Tomato Casserole

This casserole is perfect to make with those baseball bat sized zucchini and beefsteak tomatoes, when your garden overflow-ith!

1 zucchini, large
2 beefsteak tomatoes (size to match zucchini diameter)
1 ball mozzarella
1 jar tomato sauce

Preheat oven to 350ºF.  Slice Zucchini and tomatoes into 1 cm wide slices.  Slice mozzarella into ½  cm wide slices.  Parboil zucchini in boiling water for 1 min, drain and dry on paper towel.  Arrange slices, vertically, in a 9” x 5” casserole dish coated with cooking spray, alternating zucchini, tomato, mozzarella, zucchini, tomato, mozzarella.  Pour pasta sauce over casserole and bake in pre-heated oven for 30 min until bubbly and cheese is melted.