1 med. onion, finely chopped
2 tbsp. olive oil
1 clove garlic, minced
3 med. tomatoes, peeled and chopped
1/2 tsp. salt
1/2 tsp. dried basil
1/4 tsp. oregano
Dash pepper
1/4 c. white wine or chicken broth
1 1/2 lbs. zucchini (4 to 6 med.), unpeeled and sliced 1/4 inch thick
1 c. Mozzarella cheese, grated

Cook onion in oil in a large frying pan until soft but not browned. Mix in garlic, tomatoes, salt, basil, oregano, pepper and wine. Bring to a boil; cover. Reduce heat and simmer 20 minutes. Uncover. Mix in zucchini. Cook over moderately high heat, stirring frequently, until tomato sauce is reduced and thickened and zucchini is tender-crisp, about 10 minutes. Top with Mozzarella and broil until melted.