Italian Zucchini                                  
Source: Dayton Firefighters

2 tablespoons Olive oil
6 medium Zucchini -- cut into 1/4" slices
2 small Onions -- chopped
2 cloves Garlic -- minced
2 cans stewed tomatoes -- Italian style
1 teaspoon Basil
1 teaspoon Oregano
1 teaspoon Thyme
1/2 cup Parmesan cheese




In large skillet, heat oil over medium heat.
Add onions and saute until softened.

Meanwhile, slice Zucchini into 1/4" slices or half moons.
Add garlic and Zucchini to onions, toss until coated and cook for a minute or two.
Add stewed tomatoes and spices, stir, cover and simmer until Zucchini is crisp-tender,
about 8 minutes. Sprinkle with parmesan cheese
Serves 10