2 c. thinly sliced zucchini
1 med. onion, thinly sliced
1 clove garlic, pressed or minced
1/2 med. green pepper, chopped
1 tbsp. olive oil
1/2 tsp. basil leaves
1/2 tsp. salt
Dash of pepper
1 med. tomato, peeled if desired, cut into 1/2 inch chunks

Combine all ingredients except tomato in 2 quart casserole. Cover. Microwave at high 4 to 5 minutes or until zucchini is tender-crisp. Stir in tomatoes. Re-cover; microwave at high 1 to 2 1/2 minutes or until tomatoes are tender. Serves 4.