Zucchini Skillet Supper

(More-with-Less Cookbook, by Doris Janzen Longacre, 1976)

4 c thinly sliced zucchini

1 onion, thinly sliced

4 oz mushrooms, sliced (optional)

1 T oil

1 14-oz can tomatoes, undrained

Salt, pepper and oregano to taste

2 c cooked chicken, beef, ham or ground beef

Parmesan cheese, to serve

Saute zucchini, onion and mushrooms in oil. Add tomatoes, seasonings and meat and simmer until heated through. Serve in soup bowls and sprinkle with cheese. 4 servings.