Way back in the 1970's I discovered this recipe. Of course, real cheese was used to season the dish. Not necessary! This recipe has been adapted to make it heart healthy and nutrient dense.

Onions are nutrient packed. They're very high in an antioxidant called quercetin which is known to slow tumor development, and suppress the growth and proliferation of rogue cells. Additionally, they can lead to apoptosis which is cell death of cancer cells. Onions are a member of the allium family, good cancer fighters!

And, remember, the onions that make you tear contain more antioxidant power than those that are sweet and tear free!

2 large onions, thinly sliced
2 large zucchini squash, thinly sliced on diagonal
3 large tomatoes
1 cp fresh basil leaves
2 large garlic cloves, minced
1/3 cp vegan Parmesan cheese
1/4 cp capers

Mix together the basil, garlic, capers, and cheese, and set aside.

In rectangular dish (9 x 11) lightly oil the bottom of the pan. Layer the sliced zucchini to fit the bottom of pan. Put layer of onions over the zucchini, and top with layer of tomatoes. Sprinkle half of the basil/garlic/cheese/caper mixture over the veggies. Season with salt and pepper to taste. Repeat layers and end with remaining herb/cheese mixture.

Bake uncovered in 350 oven till bubbly and veggies are cooked.

Note: You can prepare a larger casserole for a big crowd by increasing amount of veggies. This not only makes an award winning side dish, but is wonderful as leftovers in whole wheat wraps. Versatile and good for you.