Zucchini with Edamame and Tomatoes

 Ingredients:

	1 small zucchini, cut lengthwise into fourths, then cut crosswise into 1/2 inch slices
	1 cup shelled edamame
	1 medium tomato, coursely chopped (1/2 cup)
	2 teaspoons chopped fresh basil leaves
	1/4 teaspoon garlic salt
	1 tablespoon shredded Parmesan cheese

Instructions:
	Steam zucchini and edamame until crisp-tender. Drain and return to saucepan.
	Stir in remaining ingredients except cheese. Cook and stir one minute, until heated through.
	Place in serving dish. Sprinkle with cheese.

Notes: goes well with salmon and couscous with mushrooms & pinenuts