Baked Italian Tomatoes and Zucchini

60 ounces plum tomatoes (small size)
2 quarts Marinara Sauce
3 pounds zucchini, 1/2-inch dice
3 pounds mozzarella cheese, shredded
8 ounces parmesan cheese, freshly shredded
1 ounce chopped fresh parsley (see notes)
1 ounce chopped fresh basil
Servings: 50
1. Submerge tomatoes in boiling water for a few seconds to loosen skins. Peel tomatoes and core. Cut tomatoes in half, from stem to flower end (long way). Save for layering step.

2. Layer ingredients in the following order in each of two 12x10x2-inch pans:
. Marinara Sauce, 2 cups
2. Diced zucchini, 12 oz
3. Tomato halves, 12 oz
4. Mozzarella cheese, 1 lb
5. Parmesan cheese, 2 oz
Repeat steps 1, 2, and 3.
Bake covered for 30-40 minutes or until mixture reaches 165°F.

3. Remove from oven and uncover. Top each pan with 8 oz mozzarella cheese and 2 oz Parmesan cheese. Sprinkle 1/2 oz parsley and 1/2 oz basil on each pan. Bake uncovered for 10 minutes until cheese is melted and lightly browned.

Dried basil and dried parsley may be substituted for fresh. Use 2 Tbsp parsley and 1 Tbsp basil.

Serve as a vegetable or with pasta for a nonmeat entree.

1 lb mushrooms (small whole or quartered) may be substituted for 1 lb of the zucchini.