Great tasting combination of fresh vegetables which are so plentiful right now. All the ingredients can be found in my little raised garden. It's quick and easy to prepare and is very different from the run-of-the-mill squash casseroles we so often prepare.

Ingredients:

• 1 cup chopped onion (medium size onion)
• 1 clove minced garlic
• 3/4 cup chopped green pepper
• 1/4 cup butter, salad oil, or margarine
• 1/4 cup grated Parmesan cheese
• 2 lbs. zucchini, sliced
• 4 tomatoes, peeled and chopped
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 cup chopped parsley

Directions:

In skillet cook onion, garlic, and green pepper in oil or butter until soft.

Add zucchini, tomatoes, salt and pepper. Cover and cook over medium heat until zucchini is tender. (About 20 minutes)

Serve topped with parsley and Parmesan cheese.

Servings:	4-6
Time:	10-15 Minutes Preparation Time Approx. 20 Minutes Cooking Time

Source: This recipe is from a very competitive contest sponsored by the Baltimore-Warner Paper Company back in the early 1970's. Apparently printing companies that do business with this paper company compete in submitting the best recipe using zucchini. This was the winning entry that year. It was submitted by Fred Slaughter. It has been a favorite of ours for all these years.

By Sandy from Elon, NC