1 (7 1/2 oz.) can tomatoes
1/4 tsp. Italian seasoning
1 med. zucchini
Parmesan cheese
1 can corn, drained
Onion powder
1 tsp. cornstarch

Quarter zucchini lengthwise and slice 1/4 inch thick pieces. Reserve 1 tablespoon tomato juice from cut up tomatoes; set aside. In saucepan, combine undrained tomatoes, corn and seasoning. Bring to boil; reduce heat. Stir in zucchini. Cook uncovered 3 minutes or until just tender. Combine reserved juice and cornstarch. Stir into vegetables. Cook and stir until thick and bubbly. Cook and stir 2 minutes more. Sprinkle on Parmesan cheese.