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Heat oil in a large non-stick skillet over medium heat. Add onions and
green pepper. Cook 5 minutes, stirring frequently.
Add zucchini. Cook 5 minutes. Add a small amount of water, if necessary,
to prevent drying. Reduce heat to low. Stir in remaining ingredients. Heat
through.
FROM NEWSPAPER ARTICLE
2 tb Olive oil
1 c Chopped onion
1 c Chopped green pepper
2 c Zucchini; unpeeled, cut into
-small cubes
1/2 ts Dried oregano
1/8 ts Garlic powder
Salt and pepper to taste
1/2 c Tomato paste
4 Servings