No-Cal Zucchini - cooking recipe

Ingredients

4 medium zucchini, sliced
2 ripe tomatoes, cut into wedges
1/2 c. frozen chopped onion
1 tsp. salt
1/4 tsp. garlic powder
pinch of oregano
1 Tbsp. tomato juice

Preparation

Place all the ingredients in a medium covered saucepan.
Cook for 5 minutes, stirring occasionally.
Uncover; cook for 10 minutes longer.
Watch carefully to be sure liquid has not evaporated.
Add liquid if necessary, 1 tablespoon at a time. Yields 4 to 6 servings.