Title: Tomato-Zucchini Bake
Categories: Vegetable Cheese Pressure
Yield: 6 Servings

6	md	Zucchini; thinly sliced
1/2	c	Onion; chopped
2	tb	Parsley, fresh; chopped
1		Garlic clove; minced
1	tb	Salt
1/8	ts	Pepper
1	ts	Oregano leaves; dried
1/4	c	Oil, vegetable
3	md	Tomatoes; peeled and cut in wedges
1/2	c	Cheese, Parmesan; grated
		Parsley, fresh; chopped, opt

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.

SOURCE: Southern Living Magazine, July, 1980. Typos by Nancy Coleman.

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