Creole Zucchini

Yield: 8 servings

1 cup chopped onion
1 clove garlic, minced
3/4 cup chopped green pepper
1/4 cup cooking oil
2 pounds zucchini, sliced (4 medium)
4 medium tomatoes, chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese

Cook onion, garlic and green pepper in hot oil in skillet until soft. Add
zucchini, tomatoes, salt and pepper. Cover and cook over medium heat for
20 minutes or until zucchini is tender. Serve topped with parsley and
Parmesan cheese.

Can add whole kernel corn.

Source: Farm Journals Best Ever Recipes

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