Mexi-Italian Zucchini Mozzarella Casserole

2 medium zucchini
1 small sweet onion
1 tsp oregano and some onion powder
Corn tortillas
Tomato sauce
1 clove garlic
1 cup or so frozen corn
1/2 ball of fresh mozzarella
1 can small white beans, drained and rinsed

1/2 cup fresh bread crumbs
1/4 cup grated parmesan

Preheat the oven to 350F. Cut the zucchinis in half lengthwise and then chop into thin half moon slices. Chop the onion. Heat some oil over medium-high heat and saute the vegetables. Sprinkle with onion powder and oregano at some point. Cook until soft.

Meanwhile, spray a casserole pan with cooking spray and arrange the corn tortillas to overlap and cover the bottom. Brush the tortillas with tomato sauce. If you have a spare 4 year old, he or she will be glad to help paint the tomato sauce over the tortillas. You just might have trouble getting them to stop. Sprinkle the tomato sauce with minced garlic and basil.

When the veggies are done, add them to the casserole and top with the corn (still frozen is fine). Add your small white beans. Then grate the fresh mozzarella and sprinkle over top.

Pulse leftover french bread in a food processor, or somehow come up with a half a cup or so of bread crumbs. Add the parmesan cheese and oregano to the crumbs in the food processor and whizz around. Sprinkle the crumb mixture on top of the casserole.

Put the casserole in the oven and cook till done. I don't know, I didn't time it, but probably 15 or 20 minutes. Its done when the mozzarella is melty and the crumb topping is crispy.