Heat oil in a large skillet over medium heat. Add garlic and zucchini and sauté for about 5 minutes until the vegetable is tender. Remove from heat and add parsley and lemon juice (to taste). Season to taste with salt and pepper. Best served hot.

What could be better than tomatoes with zucchini? Tomatoes, zucchini and cheese! I found this recipe in a cookbook a few years ago, but it was much heavier, starting with deep fried zucchini pieces. Not the fresh and healthy taste I am now going for. So instead of frying, I figured we should bake the whole thing instead.

In a 9"x9" pan create layers with zucchini, garlic, tomatoes and dill. Top with olive oil and bake this baby. You can top it with feta or freshly grated parmesan. You could use American cheese too I guess, but who knows what's in that Day-Glo cheese. No matter how good it tastes, Day-Glo cheese just scares me.

Oil the bottom of a 9"x9" inch pan. Spread a layer of zucchini evenly on the bottom. Top each piece with a slice of garlic, a generous sprinkle of dill, and a shake of pepper. Top that with a layer of tomato slices, drizzle with olive oil and shake on some salt. Continue these layers until you have used all of the vegetables. Drizzle the top with oil and bake in a 400-degree oven for about an hour until the liquid is mostly evaporated. While still hot top with cheese, if desired. Serve hot or cold on top of rice or couscous for a full meal.