Tian Provencal ( Zucchini and Tomato Bake)

1 tbsp olive oil plus more for drizzling

1 large onion, sliced

1 garlic clove, finely chopped

1 pound tomatoes, sliced 1/4 inch

1 pound zucchini, sliced 1/2 inch

1 tsp dried herbs de Provence (can also use Italian seasoning)

2 tbsp grated Parmesan cheese ( I use a little more)

salt

pepper

Preheat oven to 350. Heat the oil in a heavy pan over low heat. Cook onions and garlic for about 20 minutes until soft and golden. Spread over bottom of a 12 inch shallow baking dish.

Arrange tomatoes and zucchini in rows over onion mixture. Alternate rows of zucchini and tomatoes. Sprinkle with herbs, cheese, salt and pepper. Drizzle with olive oil. Bake for 25 minutes or until veggies are tender. Serve warm or hot.