Summer Cucumber Bake
1 cup chopped onion, divided
1/4 cup chopped parsley
1/2 cup butter
1 1/2 cups soft bread crumbs, divided
3 cups tomato sauce, divided
1/4 teaspoon salt
1/4 teaspoon pepper
4 large cucumbers, peeled and sliced into rounds
Preheat oven to 350 degrees. Sauté onion and parsley in butter until onion is transparent. Reserve half the onion mixture and half the bread crumbs for topping.
Add 1 cup bread crumbs to half the onion mixture; add 1 1/2 cups tomato sauce, salt and pepper.
Arrange cucumber slices and remaining onion mixture in layers in an ovenproof casserole dish. Pour remaining tomato sauce around and on top of the cucumber-onion mixture. Cover top with the remaining bread crumbs; sprinkle with paprika. Bake 1 hour or until cucumber is tender and the casserole top is golden.