Heat remaining 2 tsp. oil in medium saucepan over medium-high heat.

Add onion; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent.

Add garlic; cook, stirring frequently, for 1 minute.

Remove from heat. Set aside.

Using a vegetable peeler, cut each zucchini into lengthwise strips about 1⁄8-inch thick.

Turn zucchini slightly after cutting each strip to work evenly around the outside, stopping

when you hit the seeds at the core.

Discard cores.

Cut slices lengthwise into 1⁄2-inch ribbons.

Add zucchini to onion mixture; cook over medium-high heat, stirring frequently, for 2

to 3 minutes, or until zucchini softens, but before it releases liquid.

Add salt and roasted pepper mixture; cook, stirring frequently, for 2 to 3 minutes, or until heated through.

Divide evenly between two serving plates.

Garnish with parsley (if desired); serve