2 tbsp. oil
1 med. clove garlic
3 med. zucchini, thinly sliced (4 1/2 c.)
1 (14 1/2 oz.) can tomatoes, drained and chopped, reserve liquid
1 env. Lipton golden onion soup mix
1/2 tsp. basil leaves

In skillet, heat oil and cook garlic with zucchini over medium high heat for 3 minutes. Stir in tomatoes, then soup mix, stir thoroughly. Mix basil with tomato liquid, stir in with zucchini. Bring to boil, then simmer, stirring occasionally for 10 minutes or until zucchini is tender and sauce is slightly thickened.