3 tbsp. butter
3 c. (3 medium) sliced 1/8-inch zucchini
1 c. (1 medium) sliced 1/8-inch onion
1/2 tsp. basil leaves
1/4 tsp. oregano leaves
1/8 tsp. salt
1/2 tsp. fresh garlic, minced
1 medium ripe tomato, cut into wedges
1 c. (4 oz.) Mozzarella cheese, shredded

In a 10-inch skillet, melt butter over medium heat. Add remaining ingredients, except tomato and cheese. Continue cooking, stirring occasionally, until zucchini is crisply-tender (7 to 10 minutes). Add tomato wedges; sprinkle with cheese. Cover and let stand 2 minutes or until cheese is melted.

Makes 6 servings.