1 c. green pepper strips
1 c. sliced onion
3 tbsp. butter
1 1/2 lb. sliced zucchini
3 med. size firm ripe tomatoes, peeled and chopped or 1 can (1 lb. 4 oz.)
3/4 tsp. basil crumbled
1 tsp. salt, dash pepper
1 tbsp. cornstarch
1 tbsp. water
1/2 c. Parmesan cheese

Saute green pepper and onion in butter in ovenproof skillet until soft. Add squash tomatoes, basil, salt and pepper. Cover. Simmer 10 minutes or until squash is soft. Blend cornstarch and water to smooth paste. Stir into mixture in skillet. Cook until thickened. Sprinkle with cheese. Broil just until cheese is melted. Makes 6 servings.