Italian Zucchini Stew

A great way to use up zucchini when your garden explodes with it!

2 medium zucchini, sliced
1 small onion, sliced
1 large can diced tomatoes with juice, OR 3-4 large fresh tomatoes, peeled and chunked
1 green or red bell pepper, seeded and diced
Italian seasoning, dill weed, salt, pepper, garlic powder, 2 bay leaves.

Place the veggies in a large skillet coated with nonstick spray; season to taste with the spices. Simmer over medium heat, covered, until veggies are soft. (You might need to add a little water or tomato juice if you use fresh tomatoes.) Remove bay leaves. Spoon into serving bowl and sprinkle generously with grated parmesan cheese. Serves 4.

Kitchen Hint: for a meal in a skillet, add a pound of browned, seasoned ground beef or Italian bulk sausage, or cooked chicken.

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