I came up with this side dish for dinner tonight. I think I may have done something similar last summer with Italian salad dressing, but I like this version better. It was fairly well received by my vegetable-phobic children who do like spaghetti sauce.
2 to 3 zucchini sliced into 1/4 inch rounds
28 oz. can of diced tomatoes
balsamic vinegar to taste (about 1-2 T.)
chopped onion to taste
chopped pepper to taste
1/2 cup bread crumbs
1 cup shredded mozzarella
Mix the balsamic vinegar, salt, pepper, and diced tomatoes together, and spread about half of the mixture on the bottom of the pan.
Lay the zucchini rounds in a single layer. Add the onion and pepper to the tomato mixture and spread over the zucchini rounds.
Sprinkle bread crumbs on top and finish with shredded mozzarella.
Bake at 350 for 30 minutes.