1 lb. zucchini (about 4 sm.)
1 onion, thinly sliced
1 sm. green pepper, chopped
2 tbsp. vegetable oil
1 clove garlic, crushed
1 tsp. salt
1/8 tsp. black pepper
2 tomatoes, cut in wedges

Cut zucchini into 1/4 inch slices. Cook and stir zucchini, onion, green pepper, oil, garlic, salt and pepper in large skillet until heated through. Cover and cook over medium heat, stirring occasionally until vegetables are crisp-tender, about 5 minutes.

Add tomatoes, cover and cook over low heat until tomatoes are just heated through, about 3 minutes. Sprinkle with parsley and Parmesan cheese, if desired. Serves 4.