3 sm. to med. zucchini, sliced on thin side (1/8")
1 med. to lg. onion, halved & sliced
2 lg. stalks celery, coarsely chopped
4 oz. can sliced mushrooms
3 (16 oz.) cans diced tomatoes (include juice)
3 tbsp. extra virgin olive oil
1-2 cloves garlic, crushed
1 tbsp. oregano

In your largest fry pan, cook celery and onion in olive oil. Do not over cook. Add balance of ingredients and slow cook for an hour.

This makes enough for 6 to 8 and is great reheated as a leftover. Sometimes I mix yellow squash with the zucchini. This recipe works well with green and/or yellow string beans. Sprinkle a little Parmesan cheese on top of each serving for a twist. If you think it sounds good, wait until you try it.