Zucchini Provencal
Yield: 4 Servings

1 small Onion; chopped
2 tb Oil
2 med Zucchini; cubed
1/3 c Diced green pepper
1 Clove garlic; minced
1/4 tsp Salt
1/8 tsp Pepper
2 large Tomatoes; peeled & cut into 1/4th
1/4 c Grated Parmesan cheese
1 tb Snipped fresh parsley

Saute onion in oil; stir in zucchini, green pepper, garlic, salt and pepper. Cook, covered, over low heat until vegetables are almost tender, about 5 to 6 minutes. Stir in tomatoes; continue cooking until heated through. Transfer to serving dish; sprinkle with Parmesan and parsley. Makes 4 to 6 servings.