3 tbsp. olive oil
4 lg. ripe tomatoes, peeled, seeded and chopped
2 sprigs fresh thyme or 1/2 tsp. dried
1 bay leaf
1/2 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. pepper
6 sm. zucchini, trimmed (about 1 1/2 lb.)
2 cloves garlic, minced
Cayenne pepper
1 tbsp. Parmesan cheese, freshly grated

In saucepan, heat 1 tablespoon oil over medium heat. Add tomatoes, thyme, bay leaf, sugar, salt and pepper to heated oil. Cook, uncovered, for 7 to 10 minutes until excess moisture has evaporated. Remove bay leaf. Set sauce aside. Slice unpeeled zucchini lengthwise into long wide strips, about 1/8 inch thick. In large skillet, heat 1 tablespoon of the remaining oil over high heat. Add half of the zucchini strips and half of the garlic, add a dash of cayenne, to taste. Cook, stirring constantly, for about 3 minutes or until zucchini is tender. Remove to paper towel lined baking sheet and keep warm in low oven. Repeat with remaining oil, zucchini, garlic and cayenne. Arrange zucchini mixture on warm serving platter. Pour sauce over the zucchini and sprinkle with Parmesan cheese. Serve immediately. Serves 4.