1 clove garlic
1/2 cup chopped onions
1 tablespoon chopped parsley
2 teaspoons salt
1/4 teaspoon pepper
4 cups thinly sliced zucchini
2 medium tomatoes peeled and chopped
4 ounces grated parmesan cheese

In large nonstick skillet, brown garlic, onion, parsley, salt and pepper. As it cooks, press the garlic against the pan with a fork to extract its juices. After 5 minutes add zucchini and tomatoes. Cook for an additional 15 to 20 minutes, or until tender. Turn mixture into a serving dish, sprinkle with parmesan cheese.

Makes about 4 servings.