This is about the closet thing I have to an original recipe. We used to make it almost entirely from ingredients in Mom's garden. It can also be served over rice, but it's better with pasta.
1 tablespoon extra virgin olive oil
2 medium zucchini, sliced
1 medium onion, thinly sliced
2 cloves garlic, crushed
2 cups of chopped tomatoes
handful of torn basil leaves
2 teaspoons balsamic vinegar
freshly ground pepper
whole wheat pasta
grated parmesan cheese, optional
Cook pasta according to package directions. Heat oil over medium heat in a large skillet. Add zucchini, onion, and garlic and cook for five minutes, stirring occasionally. Add tomatoes, basil, vinegar salt and pepper. Bring to a boil, reduce heat to low, cover and simmer until zucchini is tender. Serve over pasta and sprinkle with cheese.