2 tbsp. extra virgin olive oil (EVOO)
1 small onion, thinly sliced
2 cloves garlic, crushed
1 (8 oz.) can tomato sauce (plus 1/2 can water)
1/4 tsp. salt
1 tsp. sugar
1/8 tsp. black pepper
1/8 tsp. red pepper flakes (optional)
1 tsp. dried oregano
1 tsp. dried basil
1 (16 oz.) zucchini (cut in half, lengthwise, then into quarters. cut each quarter horizontally into 1-inch pieces)

On medium-high heat, sauté onions in olive oil for 2 minutes. Add crushed garlic and sauté another 2 minutes until all are translucent. Do not brown.

Add tomatoes, water, sugar, black pepper, hot pepper flakes, oregano and basil. Bring to a boil, lower heat, and simmer for 10 minutes.

Add cut-up zucchini, bring back to a boil. Lower heat and simmer for 15-20 minutes.

Don't overcook unless you like mushy zucchini!

Submitted by: Guy Mattia