2 tbsp. butter
1/4 c. onion, chopped
1/4 c. green pepper, chopped
1/4 tsp. oregano
1/4 tsp. salt
4 c. sliced zucchini (1/4 inch thick)
1 (16 oz.) can tomatoes
1 c. (4 oz.) Velveeta Light, cut up

Melt butter in large skillet. Add onion, green pepper and oregano; saute vegetables until tender. Add zucchini. Cover; cook over low heat about 15 minutes or until zucchini is tender. Stir in tomatoes. Heat. Fold in cheese, over low heat, until cheese is melted. 6 servings.