Italian zucchini and tomatoes
2 (14-½-ounce) cans diced tomatoes with basil, garlic, and oregano 2 pounds zucchini, cut into -inch slices (about 4 large) 1 medium-sized green bell pepper, sliced into 2-inch strips ¼ teaspoon freshly ground black pepper 2 tablespoons dried minced onion grated Parmesan cheese (optional)
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