3 c. sliced zucchini
1 sm. onion, sliced
1 clove garlic, minced
1 tbsp. butter
1/4 tsp. dried basil leaves
1/4 tsp. salt
1 tsp. corn starch
1 tomato, chopped
1/4 c. Parmesan cheese
1 (3 oz.) pkg. cream cheese
3 pocket bread rounds (6 inch size)
1 c. (4 oz.) shredded Mozzarella cheese

Combine zucchini, onion, garlic, butter, basil and salt in 1-quart microwave- safe casserole. Cover with casserole lid. Microwave (high) 5 to 6 minutes or until vegetables are tender-crisp, stirring once. Stir in corn starch.

Microwave (high), uncovered, 1 to 1 1/2 minutes until mixture boils, stirring once. Mix in tomato and Parmesan cheese. Set aside.

Microwave (high) cream cheese in small microwave-safe dish 30 to 45 seconds or until softened. Cut pocket breads in half vertically to form 6 pockets. Spread inside of each pocket with cheese. Spoon zucchini mixture into each pocket. Top zucchini with Mozzarella cheese. Arrange on microwave-safe serving plate.

Microwave (high), uncovered, 1 1/2 to 2 minutes until cheese is melted and pockets are heated.