3 c. zucchini, cut in 1/2 inch slices
1/2 c. chopped onion
1 can (16 oz.) tomatoes, cut up
3/4 tsp. salt
1/2 c. plain yogurt
1 (8 oz.) box macaroni, cooked and drained
3-4 oz. blue or feta cheese, crumbled
1/4 c. oil
2 tbsp. chopped fresh dill or 1 1/2 tsp. dill weed
1/8 tsp. pepper

In large skillet saute zucchini and onion in oil until tender, about 5 minutes. Add tomatoes, dill, salt and pepper. Cover and simmer 15 minutes. Stir in yogurt. Cook 3 minutes. Serve over macaroni. Sprinkle with cheese.