1 can (10 oz.) tomatoes with liquid
1 tbsp. extra virgin olive oil
3/4 c. sliced onion
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. tomato juice
1/2 c. Parmesan cheese

Cut zucchini in thin slices. Cut tomatoes into bite-sized pieces.

Heat olive oil in a frying pan. Add sliced onion and cook over medium heat, stirring until translucent.

Add zucchini slices, cover and cook over low heat for 5 minutes. Add tomatoes, juice from can, tomato juice, salt and pepper.

10 servings (1/2 cup each). Exchanges: 1 vegetable, 1/2 fat.

Nutrition (per serving) 40 calories, 24 calories from fat, 2.8g total fat, 4.4mg cholesterol, 136.3mg sodium, 52mg potassium, 1.9g carbohydrates. Less than 1g fiber, less than 1g sugar, 2.2g protein.