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1. Cook the onion with the butter in a covered casserole in the microwave oven until tender (about 3 or 4 minutes).
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2. Add the juice from the tomatoes and reduce by boiling, uncovered; in the microwave oven.
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3. Add zucchini and cook until almost tender.
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4. Add tomatoes, salt, and pepper, and cook, covered, until heated through.
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TIP:
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Try substituting fresh tomatoes for the canned. Use about 3 to 4 medium-size tomatoes. Peel and chop them and add them in at the same time as the zucchini. Be careful not to overcook the vegetables; allow for the residual cooking that will take place.
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