Italian Zucchini-Tomato Skillet
 recipe modified from Better Homes and Gardens




        1 tablespoon cooking oil

        1 clove garlic, minced

        2 medium (or 3 small) zucchini and/or yellow summer squash, cut lengthwise into inch-thick slices (2 2/3 cups)

        1 onion


        1 cup halved cherry tomatoes

        1 tablespoon parsley

        1 teaspoon basil




        2 tablespoons grated Parmesan cheese



1.     In a large skillet cook and stir onions, garlic and zucchini in hot oil until zucchini is crisp-tender.

2.     Stir in tomatoes, parsley and basil.  Cook one minute more.  Sprinkle with salt and pepper to taste.

3.     Top with parmesan cheese.