4 sm. sliced zucchini
1 sm. chopped onion
2 tbsp. olive oil
1 can stewed tomatoes
1 can tomato sauce
1 tbsp. dried, crushed oregano
4 oz. Cheddar cheese
4 oz. Mozzarella cheese

In a large skillet cook zucchini and onion in hot oil for 2 minutes or until crisp-tender. Do not over cook. Add cut up undrained tomatoes, tomato sauce and oregano. Bring to a boil. Reduce heat. Simmer, uncovered, 5 minutes.

Meanwhile, slice 2 or 3 - 1/4 inch slices from each of the blocks of cheese, reserve slices for garnish. With a sharp knife cut remaining cheese into cubes. Stir cubed cheese into zucchini-tomato mixture. Transfer vegetable mixture into a 1 1/2 quart casserole.

Bake in a 350 degree oven about 10 minutes or until heated through. Arrange cheese slices on top. Let stand for 5 to 10 minutes or until cheese melts. Makes 8 to 10 servings.