6 medium zuchini (part yellow summer squash can be used) sliced 1/4 inch
2 cloves garlic finely chopped
1/2 cup diced onions
1 tsp Italian seasoning
chopped fresh basil or 1/2 tsp dried basil leaves
1 tsp salt
2 tsp oregeno
1/2 tsp rosemary
1/2 fresh pepper
1 can (14.5 oz) petite cut tomatoes
1/2 can (3 oz) tomato paste
In large frying pan cook onion & garlic until slightly tender. Add squash and continue to cook until squash is slightly tender. Add remaining ingredients except for the parmesean. Stir, cover and simmer on low for about 15 minutes. Can then be transfered to a 9X13 baking pan or if frying pan is oven proof place in 350 degree oven. Top with parmesean and bake for about 20 minutes.
This can be served as a side dish, and left overs can be added to more spagetti sauce or tomatoe sauce and served over pasta the next day.