1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
1/2 teaspoon dried Italian seasoning
2 tablespoons freshly grated Parmesan cheese
How to Make It
Place oil in a large skillet over medium-high heat until hot. Add onion and garlic; cook, stirring constantly, 3 minutes or until tender. Add zucchini and next 3 ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until squash is tender, stirring occasionally. Sprinkle with cheese. Serve immediately.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook