Instructions: Microwave directions: In an 11-by-7 inch microwavable dish, combine oil, onion and garlic. Partially cover; microwave on high for 4 minutes; stir in zucchini, wine and 1/2 cup water.

Microwave, partially covered, for 4 minutes. Stir in fish, tomatoes, salt and pepper. Microwave, partially covered, until the tomatoes soften and release some of their juices and the fish is just cooked, about 7 minutes (gently stirring halfway through cooking).

Place a toasted bread slice in each of 4 shallow soup bowls; spoon stew over bread. Serve with a second slice of bread. Sprinkle with chopped parsley.

Stove-top directions: In a medium skillet, heat oil over medium-high heat.

Add onion; cook and stir until tender, about 3 minutes. Stir in garlic and zucchini; cook and stir until tender, about 5 minutes. Add wine, water, fish, tomatoes, salt and pepper. Bring to a boil; reduce heat to medium-low; simmer, covered, until fish is cooked and tomatoes soften and release some of their juices, about 10 minutes. Serve over and with toasted Italian bread slices.

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