1 c. sliced mushrooms
1/4 c. chopped onion
1 clove garlic, minced
2 tbsp. oil
3 c. diagonally sliced zucchini
1/4 tsp. each oregano & basil, crushed
1 (7 3/4 oz.) can salmon
1 c. diced tomato
1/2 c. shredded Mozzarella cheese (opt.)
3 tbsp. grated Parmesan cheese
1 tbsp. minced parsley

Saute mushrooms, onion and garlic in oil. Add zucchini, oregano and basil. Cook until zucchini is crisp tender; stir occasionally. Drain salmon; chunk. Stir salmon and tomato into zucchini mixture; cook 1 minute longer. Sprinkle cheeses around edge of skillet; sprinkle parsley in center. Cook, covered, 2 minutes or until thoroughly heated and cheese is melted. Makes about 3 servings. Recipe can be doubled or halved.