Ingredients
4 medium zucchini, cut into 1/4-inch slices1 tablespoon olive oil1/2 to 1 teaspoon minced garlic1 can (14-1/2 ounces) Italian diced tomatoes, undrained1 teaspoon seasoned salt1/4 teaspoon pepper1/4 cup grated Parmesan cheese
Preparation
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, until liquid is evaporated, 9-10 minutes. Sprinkle with Parmesan cheese. Serve with a slotted spoon.
