1 c. green pepper strips
1 c. sliced onion
3 tbsp. butter
1 1/2 lb. sliced zucchini
3 med. tomatoes (or 1 lb. 4 oz. can)
3/4 tsp. basil
1 tsp. salt
Dash of pepper
1 tbsp. cornstarch
1 tbsp. water
1/4 c. Parmesan cheese

Saute green peppers and onion in butter. Add zucchini, tomatoes, basil, salt and pepper. Simmer 15 minutes. Blend cornstarch with water to a smooth paste, stir into mixture in skillet. Sprinkle with cheese. Cover and let set a wee bit.