2 medium zucchini
3 tablespoons olive oil
3 cloves garlic, finely minced (pressed)
1 to 2 tablespoons chopped fresh basil, or 1 teaspoon dried leaf basil
1 teaspoon dried leaf oregano
1/2 teaspoon onion powder
Dash dried marjoram
2 tablespoons chopped fresh parsley (omitted)
6 to 12 cherry tomatoes or grape tomatoes, cut in quarters (1 can diced tomatoes, drained)
Preparation:
Cut zucchini and summer squash into quarters, lengthwise, then cut in thin slices (chunks). Heat olive oil over medium heat; add zucchini, summer squash, and garlic and sauté, stirring frequently, until tender.
Meanwhile, combine remaining ingredients. When squash is tender add the tomato and herb mixture to the pan. Continue cooking, stirring, for just a couple of minutes, until hot and well combined.
Place uncovered in 350 degree oven for 20 minutes
Sprinkle with parmesan cheese & serve
Serves 4 to 6.
