2 tbsp. olive oil
1 lg. clove garlic, minced
1 tbsp. finely chopped shallot
1 lb. fresh mushrooms, sliced
1 med. to large zucchini (about 12 oz.) scrubbed and diced
1 lb. ripe tomatoes, seeded, diced
Juice of 2 lemons
3/4 tsp. salt
1/4 tsp. freshly ground pepper

Heat oil in large heavy skillet over medium high heat. Add garlic and shallot; cook, stirring constantly, 1 minute. Add mushrooms and zucchini; continue cooking until softened, about 5 minutes. Increase heat to high and cook, stirring constantly, to evaporate liquid. Remove from heat and stir in remaining ingredients. Serve hot. Makes 4 servings.