Zucchini Casserole

Preheat oven to 350°F (175°C). Thinly slice the zucchini squash to yield 2½ to 3 cups of slices.

Heat 3 tablespoons of margarine or butter in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 2-3 minutes.

Add the sliced zucchini to the skillet and cook for 5-7 minutes, stirring occasionally, until the zucchini begins to soften.

Coarsely chop the tomatoes and add them to the skillet. Stir in the sugar, salt, oregano, garlic salt, and pepper, mixing well to distribute seasonings evenly.

Cook the mixture for an additional 5 minutes, allowing the flavors to meld and excess moisture to reduce slightly.

Transfer the zucchini mixture to a buttered 8x8-inch (or similar) casserole dish. Sprinkle the grated mozzarella cheese evenly over the top, then sprinkle the grated Parmesan cheese over the mozzarella.

In a small bowl, combine the Pepperidge Farm stuffing with 2 teaspoons of margarine or butter, tossing until the stuffing is evenly coated and moistened.

Spread the buttered stuffing mixture evenly over the cheese layer in the casserole dish.

Bake uncovered for 30-35 minutes, until the top is golden brown and the casserole is heated through.

Remove from the oven and let rest for 2-3 minutes before serving.