1 1/2 lb. zucchini
1/4 c. olive oil
1 onion, chopped
1 lb. tomatoes, peeled and chopped
2 c. water (2 lg. cans tomatoes can be substituted)
2 tbsp. chopped fresh basil
1/2 lb. vermicelli, broken into pieces
Salt and pepper

Slice zucchini into 1/2 inch pieces. Saute onion in oil until golden brown. Add tomatoes and simmer for 5 minutes. Add water and bring to boil. Add zucchini and basil and cook for 5 minutes. Stir in vermicelli and cook over low heat until tender, stirring occasionally. Season with salt and pepper to taste. Serves 4.