2 med. zucchini, sliced
1/2 med. onion, diced
1 clove garlic, minced
1 tbsp. olive oil
1 (15 1/2 oz.) can kidney beans, rinsed & drained
1 lg. can whole tomatoes, drained
1 tsp. chili powder
1/8 tsp. nutmeg
1/4 tsp. basil
Grated Cheddar cheese (optional)

Saute garlic and onion in olive oil until golden. Add zucchini and saute 4 to 5 minutes. Add tomatoes, chopped up in pan. Add kidney beans. Stir in seasonings, adjusting chili powder to taste. Reduce heat and continue to cook 20 minutes until zucchini is tender. Serve over rice. Top with grated cheese. Serves 4.