• 2 pounds zucchini, sliced
• 1 large onion, sliced
• 2 tablespoons olive oil
• 1 can stewed tomatoes
• 1/2 can tomato sauce
• 1 teaspoon garlic salt
• 1/2 teaspoon oregano
• 1 teaspoon lemon juice
• 2 tablespoons chopped parsley

Heat oil in large skillet or heavy saucepan and sauté zucchini and onion several minutes, stirring frequently.

Stir in tomatoes and tomato sauce, garlic salt, oregano and lemon juice.

Cover and simmer over reduced heat until zucchini and onion are cooked through, about 15 minutes.

Serve in heated vegetable dish sprinkled with chopped parsley.