|Olive oil||25 Milliliter (2 Tablespoon)|
|Chopped onion||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Garlic||1 Clove (5 gm), minced|
|Tomatoes||3 , peeled, seeded and chopped|
|Zucchini||2 , thinly sliced|
|Dried rosemary||1⁄2 Teaspoon (2 Milliliter)|
|Freshly ground pepper||To Taste|
|Pitted black olives||1⁄4 Cup (4 tbs), halved (50 Milliliter)|
In 6 cup (1.5 L) casserole, combine oil, onion and garlic; cover with waxed paper and microwave on High for 2 minutes or until onion is tender.
Stir in tomatoes, zucchini, rosemary, and salt and pepper to taste; recover and microwave on High for 8 to 10 minutes or until zucchini is tender, stirring halfway through cooking time.
Stir in olives; cover and microwave on High for 3 to 4 minutes or until heated through.
Let stand, covered, for 4 minutes.