2 lbs. zucchini
1/4 c. butter
1/2 c. onion, finely chopped
1 sm. carrot, thinly sliced
1 tsp. salt
1/2 tsp. parsley flakes
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
1/4 tsp. chili powder
1/4 tsp. pepper
1 (15 oz.) can tomato sauce
1/2 c. grated Parmesan cheese

Slice zucchini diagonally into pieces about 1/2 inch thick. Heat butter in large heavy skillet. Lightly brown zucchini and onion.

Combine remaining ingredients except cheese; pour over zucchini. Heat to boil; lower heat and gently simmer 15 minutes or until zucchini is crisp-tender. Serve topped with cheese.