2 med. zucchini, about 8 oz. each
1 med. onion, sliced into thin rings
2 cloves garlic
2 med. tomatoes, chopped
2 tbsp. basil
2 tbsp. red wine vinegar
1 tsp. salt

Cut zucchini in half, lengthwise. Cut halves in 1/4 inch slices. In 2 quart casserole, cook zucchini, onion and garlic, covered, on high, 5 to 7 minutes until vegetables are tender-crisp; stir halfway through cooking. Add tomatoes, cook, covered on high 1 to 2 minutes until vegetables are tender. Stir in basil, vinegar and salt. Makes 4 servings.