1 lg. onion, sliced
1 garlic clove, minced
1/4 c. parsley, minced
2 tsp. salt
2 tbsp. cooking oil
1/4 tsp. each pepper, ground thyme and ground sage
2 (16 oz.) cans green beans
1 (16 oz.) can tomatoes
2 c. zucchini squash

Cook onion, garlic, parsley and seasonings in oil in a large skillet for about 3 minutes. Add remaining ingredients, then add water to half the depth of the mixture. Cover and simmer for 20 minutes or until zucchini is tender. Serving size is 1/2 cup. Serves 4 to 6 people.