Pizzucchini with Redskins

From Zonya's "Lickety-Split Meals"

3 small zucchini
1 medium onion
4 medium tomatoes
6 T. grated Parmesan cheese
1 c. reduced-fat shredded mozzarella cheese
2 t. dried oregano
1 t. garlic powder
6 small (4 oz each) red skin potatoes, cut in 1/2

Preheat oven to 375. Coat a 9x13 pan with cooking spray. Slice veggies 1/8 inch thick. Separate onion slices into rings. Mix cheeses, oregano, and garlic powder in a medium bowl. Make the 2 layers in the baking dish, using half the ingredients each time in the order listed: zucchini, onion, tomatoes, cheese mixture (repeat). Scrub the potatoes and slip in around edges of the casserole. Cover and bake 1 hour. After 1 hour, remove cover and bake 15 minutes more.

I must say, you'll need to love zucchini, tomatoes, and onions to enjoy this dish. How much healthier can you get?! --Keri