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 and pepper
1 tbsp. chopped parsley
1/2 lb. spaghetti

Chop onion. Mince garlic. Cut zucchini lengthwise into quarters and then into slices. Put oil, onion, and garlic in a one quart microwave-save dish. Cover and cook on high three 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 spaghetti in a large pot of boiling salted water until done; drain. Serve sauce over spaghetti.