•4 medium zucchini, cut into 1/4-inch slices •1 tablespoon olive oil •1/2 to 1 teaspoon minced garlic •1 can (14-1/2 ounces) Italian diced tomatoes, undrained •1 teaspoon seasoned salt •1/4 teaspoon pepper •1/4 cup grated Parmesan cheese

In a large skillet, saute zucchini in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, seasoned salt, and pepper. Simmer, uncovered, for 9 to 10 minutes or until liquid is evaporated. Sprinkle with Parmesan cheese. Serve with a slotted spoon. It yields six servings.