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4 small zucchini (1/2 pound), cut into 1/2-inch-thick slices
1 cup coarsely chopped tomatoes
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
2 tablespoons shredded fresh Parmesan cheese, if desired
1. In medium saucepan, combine zucchini and 1/4 cup water. Cook over medium heat for 3 to 4 minutes or until crisp-tender. Drain well.
2. Add tomatoes, basil, salt, pepper and lemon juice; mix well. Cook and stir about 1 minute or until thoroughly heated. Sprinkle with cheese.
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