|Tomato paste||12 Ounce (Two 6 Ounce Each)|
|Tomato paste||1 Can (10 oz)|
|Garlic||1 Clove (5 gm), minced|
|Zucchini||10 Small, sliced|
|Chopped onion||2⁄3 Cup (10.67 tbs)|
|Mushrooms||8 Ounce, cleaned and sliced lengthwise|
|Olive oil||3 Tablespoon|
|Grated parmesan cheese||2⁄3 Cup (10.67 tbs)|
1. Combine tomato paste, water, garlic, salt and pepper in a bowl; set aside.
2. Combine zucchini, onion, mushrooms and oil in a 3-quart glass casserole. Cover with an all-glass lid or plastic wrap. Cook in microwave oven 6 to 7 minutes at High, or until zucchini is tender; stir once.
3. Stir half of cheese into zucchini mixture. Pour tomato mixture over zucchini and top with remaining cheese. Cook covered in microwave oven 3 minutes at Medium-High.