Zucchini e Pomodori

6 zucchini
1 red onion, sliced thin
2 cloves of garlic, chopped
2 Tablespoons olive oil
1 Tablespoons butter
6 tomatoes, sliced
¼ Cup fresh parsley, chopped
½ Cup fresh grated parmesan cheese
1 teaspoon oregano
½ teaspoon salt
½ teaspoon fresh ground pepper
½ teaspoon crushed red pepper flakes

Preheat the oven to 180 C.

Cut the zucchini into thin slices lengthwise.

In a frypant, sauté the onions and garlic in the oil and butter for 2 minutes.

In a greased backing dish, cover the bottom with the zucchini slices. Add a layer of tomatoes. Sprinkle half the parmesan cheese, parsley, oregano, salt pepper and red pepper over the top. Add half of the onions. Add another layer and bake for 40 to 45 minutes.

Serves 6 to 8 people.