4 or 5 med. zucchini
2 tbsp. butter
2 med. onions, cut into chunks
1 (16 oz.) can tomatoes
1/2 tsp. salt
1/4 tsp. Italian seasoning
Water as directed
Grated Parmesan cheese

Scrub zucchini with a vegetable brush. Cut into rounds about 1/3 inch thick. Set aside. Melt butter in a large skillet. Saute onions over low heat. Cook slowly and stir for 2 to 3 minutes. Add tomatoes, salt and seasoning. Add 1/2 cup water. Bring to a boil and add zucchini. Lower heat, cover tightly with lid and simmer until zucchini is tender. Stir well and turn into serving dish. Sprinkle with Parmesan. Serves 4 to 6.