2 medium tomatoes, peeled and chopped OR 1 14.5 oz can regular or Italian-style diced tomatoes
1 Tbl. extra virgin olive oil
1 small onion, chopped
1 tsp minced garlic
1/2 tsp. sugar
1/2 tsp. dried oregano, cut sifted
1/2 tsp. salt freshly cracked black pepper
1/4 cup dry white wine or water
2 Tbl. tomato paste
4 medium zucchini, cut in 1/4" slices
Combine all ingredients, except zucchini and parmesan, in moist clay pot. Cover baker with lid, set in cold oven. Set oven temperature to 425°F and bake about 1 hour or until tomato sauce is thick (stir mixture once or twice during the cooking process). Remove lid, stir in zucchini and continue to bake, covered, until zucchini is crisptender, about 20-25 minutes or to your taste . Top with freshly grated parmesan cheese if desired.
NOTE: Spice it up by adding red pepper flakes to taste!