2 tbsp. olive oil
1 med. zucchini (about 1/4 lb.) trimmed/ thinly sliced
1 sm. red onion, peeled and thinly sliced
2 tsp. minced garlic
1 red bell pepper, seeds and ribs removed and thinly sliced
3 tomatoes, peeled/seeded/cored and diced (can tomatoes can be substituted)
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
1/4 c. grated Parmesan cheese

Heat the oil in a wok or skillet over high heat. Add the zucchini, yellow squash, onion, garlic and red pepper.

Stir-fry, stirring constantly, for 3 minutes. Add the tomatoes, salt, pepper, oregano and basil, cover the pan, reduce the heat to medium high and cook for 3 minutes. Uncover the pan, stir in the cheese, and cook for 2 minutes. Serve immediately.

NOTE: The ingredients can be cut up to a day in advance and refrigerated, tightly covered with plastic wrap.

However, the dish should be prepared just before serving. Serves 4.