Zucchini and Tomato Toss

(based on a recipe in Cooking Light, 1990)

2 medium zucchini, cut into julienne strips (10 oz)

2 medium tomatoes, seeded and coarsely chopped (8 oz)

1/2 t minced fresh thyme

1/4 t salt

Coat a nonstick skillet with cooking spray. Place over medium heat until hot.  Add zucchini and sauté 3 minutes or until crisp-tender. Add tomato, thyme and salt and sauté another minute or so or until thoroughly heated.