1 med. onion, finely chopped
2 tbsp. olive oil
1 clove garlic, crushed
3 med. tomatoes, peeled and chopped
1/2 tsp. each salt and dried basil
1/4 tsp. each sugar and oregano
Dash of pepper
1/4 c. dry white wine
1 1/2 lbs. zucchini, unpeeled and sliced 1/4 inch thick

Cook onion in oil in a large frying pan until soft but not browned. Mix in garlic, tomatoes, salt, basil, sugar, oregano, pepper, and wine. Bring to boil. Cover; reduce heat and simmer for 20 minutes. Uncover. Mix in zucchini. Cook over moderate high heat, stirring frequently, until tomato sauce is reduced and thickened and zucchini is tender crisp (about 10 minutes). Salt to taste.