1 tbsp. olive oil
1/4 c. diced celery
1/4 c. diced green peppers
1/4 c. onion, cut into 1/2 cubes
2 med. zucchini, cut lengthwise and sliced (1/2 inch thick)
1 can crushed tomatoes, drained
1/4 tsp. dried basil
1/4 tsp. garlic powder
1/4 tsp. crushed bay leaf
Salt and pepper to taste

Heat a skillet over medium heat until hot. Add oil and swirl to evenly coat bottom of pan. Add celery, green peppers, onion. Cook, stirring frequently until onions start to become translucent. Add zucchini and tomatoes. Stir to mix well. Add basil, garlic powder and bay leaf; mix well. Cook over medium for about 5 minutes, stirring frequently. If mixture becomes dry, add 1/4 cup of water or dry white wine to prevent burning. Add salt and pepper to taste.