4 c. sliced zucchini or summer squash
1 pt. fresh mushrooms, sliced
1 med. onion, sliced
4 tbsp. olive oil
1/2 tsp. leaf thyme
2 med. tomatoes, quartered
1/4 c. grated Parmesan cheese
1/4 tsp. salt

In large skillet combine zucchini, mushrooms and onions with oil and thyme. Cover loosely and cook over medium-high heat until tender, about 10 minutes, stirring occasionally. Add tomatoes and cheese and cook 1 to 2 minutes or until heated through.

Additional cheese may be sprinkled over vegetables before serving. Serve immediately. 5 to 6 servings. TIP: Corn or shredded cabbage may be substituted for 1 of the vegetables above.