Zucchini Provencale - cooking recipe

Ingredients

4 small zucchini
1 sliced onion
1 c. chopped green pepper
2 Tbsp. salad oil
1 clove garlic, crushed
1 tsp. salt
1/8 tsp. pepper
2 tomatoes, peeled and cut into wedges
snipped parsley
grated Parmesan cheese

Preparation

Cut the unpared zucchini into 1/4-inch slices.
Cook and stir all ingredients except the tomato wedges, parsley and cheese.
In a medium skillet, saute vegetables until tender crisp, about 5 minutes.
Add tomato wedges.
Cover and cook just until tomatoes are cooked through.
Sprinkle with parsley and cheese.