Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 2 cups canned diced tomatoes
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 medium zucchini, sliced into rounds
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Directions
- Heat the olive oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 5 minutes.
- Stir in the tomatoes, sugar, oregano, salt and pepper. Simmer for 10 minutes.
- Add the zucchini to the sauce and simmer for another 10 minutes.
- Sprinkle the Parmesan cheese over the zucchini and cook until the cheese is melted and the zucchini is tender, about 5 minutes.
- Garnish with the fresh parsley and serve.
Interesting Facts
- Zucchini is a type of summer squash, native to the Americas and is a member of the cucurbit family.
- Parmesan cheese is a type of hard Italian cheese that has been aged for at least 12 months.
- Tomatoes are a rich source of Vitamin C and lycopene, an antioxidant that may help protect against certain types of cancer.