2 tbsp. salad oil
1 med. onion, diced
1 med. green pepper, diced
1 sm. clove garlic, minced
1 (16 oz.) can tomatoes
4 med. zucchini, cut into 1/4 inch slices
3/4 tsp. salt
1/2 tsp. sugar
1/2 tsp. oregano leaves
1/4 tsp. basil
1 (8 oz.) pkg. Mozzarella cheese, coarsely shredded

(40 minutes before serving), In 10 inch skillet over medium heat, in hot salad oil, cook onion, pepper, and garlic until tender; stir occasionally. Add tomatoes with liquid and next 5 ingredients; heat to boiling. Reduce heat to low; cover and simmer until zucchini is tender crisp (15 minutes); stir occasionally to break up tomatoes. When zucchini is done, sprinkle evenly with cheese; cover (3 minutes) until melted.