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Italian Zucchini Casserole

7-8 medium zucchini, cut into 1/4 inch slices
8 slices bacon
1 lrg onion-chopped
1 lrg clove garlic-crushed
4 slices bread-torn
2 cups shredded cheddar cheese
1 (15 oz) can tomato sauce
1 tsp italian seasoning
1/8 tsp pepper
1/4 cup grated parmesan cheese

Cook zucchini in a small amount of boiling water 5-8 min. drain well. Cook bacon in a medium skillet until crisp; remove bacon, reserve drippings in skillet. Crumble bacon and set aside. Saute onion and garlic in driooings until tender; drain. Combine onion mixture, zucchini, bacon and remaining ingredients except parmesan cheese; mix well. Pour into a lightly greased 13X9 inch baking dish. Bake at 350 degrees for 20 min. sprinkle with parmesan cheese and bake 5 more min.

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