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Salmon and Zucchini Parmigiana

1 cup sliced mushrooms
1/4 cup chopped onion
1 clove garlic, minced
2 Tbsp. oil
3 cups diagonally sliced zucchini
1/4 tsp. each oregano & basil, crushed
1 (7 3/4 oz.) can Salmon
1 cup diced tomato
1/2 cup shredded Mozzarella cheese (opt.)
3 Tbsp. grated Parmesan cheese
1 Tbsp. minced parsley

Saute mushrooms, onion and garlic in oil. Add zucchini, oregano and basil. Cook until zucchini is crisp tender; stir occasionally. Drain Salmon; chunk. Stir Salmon and tomato into zucchini mixture; cook 1 minute longer. Sprinkle cheeses around edge of skillet; sprinkle parsley in center. Cook, covered, 2 minutes or until thoroughly heated and cheese is melted.

Makes about 3 servings. Recipe can be doubled or halved.

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