Zucchini Provencal

1 small onion, chopped
2 tablespoons vegetable oil
2 medium zucchini, cubed
1/3 cup diced green pepper
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 large tomatoes, peeled and quartered
1/4 cup grated Parmesan cheese
1 tablespoon snipped fresh parsley

In a skillet, saute onion in oil until tender. Stir in zucchini, green pepper, garlic, salt and pepper. Cover and cook over low heat 5-6 minutes or until vegetables are almost tender.

Stir in tomatoes; heat through. Transfer to a serving platter and sprinkle with Parmesan cheese and parsley. Serve immediately. Makes 4-6 servings.