Zucchini and tomato casserole

Ingredients

• 4 T. olive, canola or soybean oil
• 1 small onion, chopped
• 1/2 clove garlic, minced
• 2 medium zucchini, sliced
• 2 medium tomatoes, peeled & coarsely chopped
• 1/2 tsp. salt
• 1/4 tsp. dried basil
• 1/4 tsp. pepper
• 2 T. grated parmesan cheese (optional)

Heat oil in large ovenproof skillet over med heat. Saute onions and garlic 3 minutes, or until tender. Add zucchini. Reduce heat to low, cover and cook 5 minutes, or until tender-crisp. Add tomatoes, salt, basil & pepper. Cook, uncovered, 10 minutes or until desired doneness. Preheat broiler. Sprinkle with cheese. Broil until top is lightly browned.