1 c. zucchini, thinly sliced
2 tsp. WLC Italian dressing
dash of oregano and garlic powder
salt and pepper to taste
1 small tomato, cut into thin wedges
1 tsp. green onion, minced

Cook zucchini in small amount of water until very crisp. Drain and cool. Place in a small bowl and sprinkle with dressing, oregano, garlic powder, salt and pepper. Marinate for an hour. Before serving, arrange zucchini on a salad plate, surrounded by tomato wedges and topped with green onion.