2 tsp. reduced calorie butter (tub)
1/4 c. thinly sliced celery
1 sm. garlic clove, minced
1 c. sliced zucchini
1/2 c. canned crushed tomatoes
Dash each oregano leaves & pepper
2 oz. mozzarella cheese, shredded

In 8 inch nonstick skillet heat butter until bubbly and hot; add celery and garlic; saute until garlic is lightly browned (be careful not to burn). Add zucchini and saute until tender-crisp; stir in tomatoes and seasonings and let simmer until zucchini is tender and almost all of the liquid has evaporated, about 5 minutes. Transfer zucchini mixture to microwave-safe plate, sprinkle with cheese, and microwave on high until cheese is melted, about 1 minute. Makes 1 serving.