Battling zucchini... Round 2

Now let's take some zucchini and make it think it is eggplant, because that is good.
Zucchini Parmesan:
Thinly slice enough zucchini to fill your favorite big frying pan.
In olive oil, saute the zucchini, one onion cut the way you like it (I food processed it along with the garlic) and one clove of garlic until zucchini is tender.
Spoon, dump, or shake the contents of the pan into a 9X13 pan, add some nice thick tomato sauce, and smother with shredded mozzarella and parmesan cheese. Bake at 350 until the cheese is lightly browned.
I like this dish served with grilled Italian sausage. I especially like it the next day, it warmed up really well.
I am proud of this dish because:
I grew the zucchini, I bought the onion from nice kids who grew it in Elba, I bought the garlic from a slightly different-from-me lady who grew it organically in Stafford, the olive oil is not local, sorry, I made the mozzarella from milk from my own sweet cow, and the parmesan is from Cutter's which is near here somewhere. I am happy with my ingredients. And I look forward to making next summer and being able to say that the sausage is made from local Pig. (Which is what we call our fat hog.)
And, now for the interesting stuff- hold on......here it is..... I think Clara will have had her baby by tomorrow night. She seems to be bagging up and has some evidence of the birth canal becoming lubricated for the upcoming event. She's a nice cow, I tried to phrase that delicately.
Well, the supper is cooked, and the natives are restless. Must go now.
One seems to "Need to go PEEEEEEEEE!!!!!!!!!!!!!!!!."
XOXO
Joce