2 to 3 tbsp. oil
4 med. zucchini (7 to 8 inches long), sliced 1/2 inch thick (4 c.)
1 sm. onion, chopped
1 lg. clove garlic, crushed
1/2 tsp. basil
2 med. size tomatoes, cut in wedges
1/4 tsp. salt
1/8 tsp. pepper

In large skillet or wok, heat oil. Add zucchini and stir-fry a few minutes until slightly brown; push to one side of pan. Add onion and garlic to other side of pan; saute until slightly golden. Sprinkle with basil and stir-fry over low heat until zucchini is crisp-tender. Gently stir in tomatoes just to heat. Sprinkle with salt and pepper. If desired, sprinkle with grated Parmesan cheese. 4 servings.