Italian Zucchini Casserole

3 medium zucchini, sliced (about 6-1/2 cups)
3 tablespoons olive or vegetable oil, divided
1 medium onion, sliced
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1-1/2 cups dry instant stuffing mix
1/2 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese

In a large skillet, cook zucchini in 1 tablespoon oil until tender, about 5-6 minutes; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes.

Remove from the heat; gently stir in zucchini. Place in an greased 13-in. x 9-in. x 2-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes.

Uncover and sprinkle with mozzarella cheese. Return to the oven for 10 minutes or until golden. Makes 6-8 servings.