From Recipes from America’s Small Farms 

1 ½ pounds tomatoes, coarsely chopped

1 can tomato paste

3 garlic cloves, finely chopped

1 TBSP chopped fresh cilantro or chives

1 hot pepper, chopped (remove seeds for milder heat)

1 tsp finely chopped fresh rosemary

Salt

3 medium zucchini

Olive oil

2 cups cooked rice

2 cups grated cheddar cheese

Combine the tomatoes, tomato paste, garlic, cilantro, hot pepper, and rosemary in medium saucepan.  Cook over low heat until the tomatoes are very tender, about 30 minutes.  Add a little, if necessary, to make 2 cups.  Taste and add salt.

Meanwhile, sauté the zucchini in olive oil until tender and lightly browned, about 3 minutes on each side.  Remove to paper towels and drain.

Preheat oven to 350F.  Oil a 2-quart casserole or baking dish.  Spread the rice evenly in the bottom of the dish; cover with zucchini slices.  Pour the tomato sauce over the top and sprinkle with the cheese.  Bake for about 45 minutes, or until bubbly and browned.