1 onion
1 clove garlic
2 zucchini, about 1/2 lb. total
1 tbsp. oil
14 1/2 oz. can tomatoes
1/2 tsp. dried oregano
Salt & pepper
1 tbsp. chopped fresh parsley
1/2 lb. spaghetti
1 tbsp. drained capers

Chop onion. Mince garlic. Cut zucchini lengthwise into quarters and then into slices. Put oil, onion and garlic in a 1 quart microwave-safe dish. Cover and cook on high 3 minutes, stirring once. Stir in zucchini. Cover and cook on High 2 minutes. Add tomatoes and their juice, the oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper and the parsley. Break up tomatoes with a spoon. Cover and cook on High until thickened, stirring every 5 minutes, 10 to 15 minutes.

Meanwhile, cook the spaghetti in a large pot of boiling salted water until done; drain. Stir capers into sauce and serve over spaghetti.