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1
Peel and coarsely chop the onion.
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2
Remove and discard the ends of the zucchini.
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3
Cut the zucchini in half lengthwise, then cut into 1/4-inch-thick slices.
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4
Cut the tomatoes in half, remove the seeds by scraping them out of the tomato with a small tool or your finger, and cut into 1-inch pieces.
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5
Place the canola oil in a large saucepan over medium heat.
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6
Add the onion and zucchini and cook, stirring occasionally, for 12 to 15 minutes, or until the zucchini starts to soften.
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7
Add the tomatoes and cook for 5 minutes.
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8
Stir in the breadcrumbs and season with salt and pepper.
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9
Sprinkle the cheese over the zucchini, cover, and cook without stirring for 5 minutes, or until the cheese is melted.
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10
Serve immediately.
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11
Cheese can be expensive, but there are ways to lessen the bite.
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12
If youre like me and use a lot of cheese, you can purchase large bags of grated cheese at a warehouse store, or just buy a lot when its on sale at the supermarket.
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13
Either way, store it in your freezer, and just take out what you need each time.
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14
Once the bag is opened, put the cheese in a heavy (freezer style) zip-top bag and squeeze all the air out before you seal it.
