Zucchini Parmesan

½ - 1 t. minced garlic

1 T. olive oil

4 medium zucchini, cut into ¼-inch slices

1 can (14½ oz.) Italian diced tomatoes, undrained

1 t. seasoned salt

¼ t. pepper

¼ c. grated Parmesan cheese

Directions:

In a large skillet, sauté garlic in oil.

Add zucchini.

Cook and stir for 4-5 minutes or until crisp tender.

Stir in the tomatoes, salt and pepper.

Simmer, uncovered, for 9-10 minutes or until liquid is absorbed and mixture is heated through.

Sprinkle with Parmesan cheese.

Yield: 6 servings