Cheesy Zucchini Bake

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2 tablespoons olive oil

1 teaspoon Italian seasoning

4 1/2 cups sliced zucchini

3 cups shredded mozzarella cheese

1 (6 ounce) can tomato paste

1 teaspoon dried basil

1 (10.75 ounce) can tomato puree

2 (2.25 ounce) cans sliced ripe olives, drained

3 tablespoons sugar

1 large onion, chopped

2 tablespoons minced garlic

6 eggs, lightly beaten

1 1/2 cups grated Parmesan cheese

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