3 tbsp. butter
3 c. zucchini, sliced 1/8 inch (3 med.)
1 c. onions, sliced 1/8 inch (1 med.)
1/2 tsp. basil leaves
1/4 tsp. oregano leaves
1/8 tsp. salt
1/2 tsp. minced garlic
1 med. ripe tomato, cut in wedges
1 c. (4 oz.) Mozzarella cheese, shredded

In 10-inch skillet, melt butter over medium heat. Add remaining ingredients except tomato and cheese. Continue cooking, stirring occasionally until zucchini is crisply tender (7 to 10 minutes). Add tomato wedges, sprinkle with cheese. Cover; let stand 2 minutes for cheese to melt. 6 servings.