3 medium zucchini or summer squash
2 (8 oz.) c. sliced fresh mushrooms
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 c. butter
2 medium tomatoes, cut into wedges
1/4 c. Parmesan cheese

Slice zucchini and combine with mushrooms in 1 1/2 quart glass casserole. Sprinkle with garlic powder and salt; dot with butter. Microwave, covered, 5 to 8 minutes on high or until zucchini is tender. Stir in tomatoes and cheese. Microwave, covered, 2 to 3 minutes or until hot. 4 to 5 servings.