Ingredients

　　1/4 cup butter

　　1/2 cup sliced yellow onion

　　1/4 cup chopped green bell pepper

　　1 clove garlic, minced

　　1/2 teaspoon dried oregano

　　4 zucchini, thinly sliced

　　One 10 3/4-ounce can tomato soup

　　Salt and ground black pepper to taste

　　1/4 cup grated Parmesan cheese

　　Melt the butter in a large skillet over medium-high heat. Add the onion, bell pepper, garlic, and oregano. Sauté until the onion is translucent, 2 to 3 minutes. Stir in the zucchini and soup. Reduce the heat to low and cook, stirring constantly, until the zucchini is crisp tender and the soup somewhat reduced, 4 to 5 minutes. Salt and pepper, and sprinkle with the Parmesan cheese before serving.

　　Cooks' Note

　　Fresh zucchini is available year-round, allowing you to enjoy this dish whenever you want. Choose bright colored young zucchini that are free of spots and firm to the touch.

　　Sugar Busters! Quick & Easy Cookbook