This is a great recipe you can serve year round.  I like to serve this over pasta for a light dinner but it is also good served as a side dish to grilled meat.  I made this a lot when the tomatoes and zucchini were producing in great quantities in my garden.

• 4 small zucchini (do not use the big ones; save those for zucchini bread)
• 1 (14.5 oz.) can tomatoes, diced, or if you make this in the summer fresh tomatoes are the best
• oregano to taste
• basil to taste
• salt and pepper (optional)
• parmesan cheese, grated

Saute zucchini in a little oil for about 10 minutes.  Add the tomatoes, oregano and basil; cook for another 10 minutes.

Cook pasta according to package directions; drain and add zucchini mixture.  Top with lots of grated or shredded Parmesan cheese or use any other cheese of your choice.