2 tsp. olive OR vegetable oil
1/4 c. onion, diced
1 med. garlic clove, minced
2 c. zucchini, thinly sliced
1 c. canned tomatoes, crushed
4 oz. canned sm. red beans, drained
1/4 tsp. oregano leaves
1/8 tsp. each - salt & pepper
2 oz. Provolone cheese, shredded

Preheat oven to 350 degrees. In 10 inch skillet, heat oil; add onion and garlic and saute until onion is softened. Add zucchini and cook, stirring constantly until tender-crisp, about 3 minutes. Stir in tomatoes, beans and seasonings; bring to a boil. Transfer bean mixture to shallow 1 quart flameproof casserole; sprinkle with cheese and bake until thoroughly heated, 20-25 minutes. Turn oven control to broil and broil until cheese is lightly browned. Serves 2.

Variation: Substitute Swiss cheese for provolone cheese and white kidney (cannellini) beans for small red beans.