1 med. onion, finely chopped
2 tbsp. olive oil or salad oil
1 clove garlic, minced
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 pepper
1/4 c. dry white wine or chicken broth
1 1/2 lbs. zucchini (4-6 med.), unpeeled, sliced 1/4-inch thick

Cook onion in oil in large frying pan until soft but not browned. Mix in garlic, tomatoes, salt, basil, sugar, oregano, pepper and wine. Bring to boiling; cover. Reduce heat and simmer 20 minutes.

Uncover; mix in zucchini. Cook over medium-high heat, stirring frequently, until tomato sauce is thickened and zucchini is tender crisp, about 10 minutes. Salt to taste. Serves 4.