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© Meredith Corporation. All rights reserved. Used with permission.
Coat a large skillet with cooking spray; preheat over medium heat. Add the onion and garlic; cook until onion is tender, stirring occasionally.
Stir in undrained tomatoes, zucchini, bell pepper, basil and black pepper. Cover and cook for 5 minutes or until zucchini is crisp-tender, stirring occasionally. Uncover and cook about 5 minutes more or until most of the liquid evaporates and the zucchini is tender.
Transfer to 6 individual serving bowls. Sprinkle with Parmesan.