1 lb. zucchini (about 4 sm.)
2 tbsp. vegetable oil
1 clove garlic, crushed
1/8 tsp. pepper
1 onion, thinly sliced
1 sm. green pepper, chopped
1 tsp. salt
2 tomatoes, cut in wedges

Wash zucchini and cut into 1/4 inch slices. Cook and stir onion, zucchini, green pepper, oil, garlic, salt and pepper in 10 inch skillet until heated through. Cover and cook over medium heat, stirring occasionally, until vegetables are crisp-tender, about 5 minutes.

Add tomatoes. Cover and cook over low heat just until tomatoes are heated through, about 3 minutes. Sprinkle with snipped parsley and grated Parmesan cheese if desired.