4 small zucchini
squash, sliced
1 small sweet
yellow onion, diced
¼ cup olive oil
1 tablespoon
fresh lemon juice
1 teaspoon dried
basil
4 Roma tomatoes,
chopped
Salt and
fresh ground pepper to taste
Grated
Parmesan cheese
Heat olive oil in a skillet and sauté zucchini and onion until crisp-tender. Stir in lemon juice, basil, and tomatoes Continue cooking for about 2 minutes. Season with salt and pepper. Sprinkle with Parmesan cheese and serve.
Yield: 6 servings.
Carolyn Gass Hardimon, M. S. Home Economist