1 lb. zucchini (about 4 small)
1 onion, thinly sliced
1 small green pepper, chopped
2 T. vegetable oil (or less)
1 clove garlic, crushed
1 tsp. salt
1/8 tsp. pepper
2 tomatoes, cut into wedges
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Wash zucchini, remove stem and blossom
ends but don't pare the "skin" off. Cut
the zucchini into 1/4" slices. Cook and
stir zucchini, onion, green pepper, oil,
garlic, salt, and pepper in 10" skillet
until heated through. Cover and cook
over medium heat, stirring occasionally,
until vegetables are crisp-tender,
about 5 minutes. Add tomatoes. Cover
and cook over low heat just until
tomatoes are heated through, about
3 minutes. Sprinkle with parsley and
grated cheese, if desired. Serves 4.