TOMATO-ZUCCHINI SKILLET

6 medium zucchini; thinly sliced
1/2 cup chopped onion
2 tbsp chopped fresh parsley (plus more for garnish)
1 garlic clove, minced
1 tsp salt
1/8 tsp pepper
1 tsp dried oregano leaves
1/4 cup vegetable oil
3 medium tomatoes, peeled and cut in wedges
1/2 cup grated parmesan cheese
chopped fresh parsley (optional)

Saute zucchini, onion, 2 tablespoons parsley, garlic, salt, pepper, and oregano in hot oil, stirring frequently, until zucchini is tender.

Add tomatoes; cook 5 minutes or until thoroughly heated.

Spoon into a serving dish, and sprinkle with Parmesan cheese. Sprinkle with additional chopped parsley, if desired.

Servings: 6
Adapted from source: Southern Living Magazine, July 1980