1 med. onion, finely chopped
2 tbsp. olive/salad oil
1 clove garlic, minced or pressed
3 med. tomatoes, peeled and chopped
1/2 tsp. salt
1/2 tsp. dried basil leaves
1/4 tsp. sugar
1/4 tsp. dried oregano leaves
Dash of pepper
1/4 c. dry white wine or chicken broth
1 1/2 lb. zucchini (4 to 6 med.) unpeeled, sliced 1/4 inch

Cook onion in oil in a large frying pan until soft but not browned. Mix in garlic, tomatoes, salt, basil, sugar, oregano, pepper and wine.

Bring to boil and cover. Reduce heat and simmer 20 minutes. Uncover and add zucchini. Cook over moderately high heat stirring frequently until tomato sauce is reduced and thickened and zucchini is tender crisp about 10 minutes. Serves 6.