Italian Zucchini Casserole

Ingredients:

1 medium yellow onion, finely diced
3 medium zucchini, sliced
3 tablespoons olive oil, divided
3 cloves garlic, minced
1 can (28 ounces) diced tomatoes, undrained
2 tablespoons dry white wine (optional)
2 teaspoons dried basil
1/2 teaspoon dried oregano
Salt and pepper
2 cups shredded mozzarella cheese
1 box (6 ounces) chicken flavor stuffing mix
1/2 cup grated Parmesan cheese

Directions:

Heat 2 tablespoons oil in a large skillet. Cook onion in oil until it starts to get soft. Add additional tablespoon of oil to the pan and cook zucchini over medium-high heat for a few minutes.  Add garlic and cook another 30 seconds, stirring constantly. Season with a little salt and pepper. Add the tomatoes, wine, basil and oregano. Bring to a boil and then remove from the heat. Spoon mixture into a casserole dish that has been sprayed with cooking spray. Top with cheese and then stuffing mix. Sprinkle top with Parmesan cheese. Bake in a preheated 350° oven for for 25 to 35 minutes or until bubbly and golden.