2 tbsp. salad oil
1 med. onion, diced
1 med. green pepper, diced
1 sm. garlic clove, minced
1 (16 oz.) can tomatoes
4 med. zucchini (about 2 lbs.), 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, shredded

Over medium heat in hot oil, cook onion, green pepper, and garlic until vegetables are tender. Add tomatoes with their liquid and next 5 ingredients; heat until boiling. Reduce heat to low, cover and simmer until zucchini is tender-crisp, 15 minutes, stirring occasionally. When zucchini is done, sprinkle evenly with cheese; cover and simmer until cheese is melted.