4 sm. zucchini, sliced
1 sm. onion, chopped
2 tbsp. olive oil
1 (16 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
1/4 c. snipped fresh oregano or 1 tbsp. dried oregano
4 oz. pkg. Cheddar cheese
4 oz. pkg. Mozzarella cheese

In a large skillet, cook zucchini and onion in hot oil for 2 minutes or until tender. Do not overcook. Add undrained tomatoes, tomato sauce, and oregano. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes.

Meanwhile, slice 2 or 3 (1/4 inch) slices from each block of cheese; reserve slices for garnish. With a sharp knife, cut remaining cheese into 3/4 inch cubes. Stir cubed cheese into zucchini mixture. Add bread crumbs if tomatoes are watery. Transfer to a 1 1/2 quart casserole. Bake in a 350 degree oven for 10 minutes or until heated. Remove. Arrange cheese slices on top. Let stand 5 to 10 minutes or until cheese melts. Serves 8 to 10.