1 med. onion, chopped
1 clove garlic, crushed
2 tbsp. sunflower oil
2 med. tomatoes, chopped
1 med. zucchini, chopped
1/2 tsp. oregano
1 can garbanzo beans
3-4 c. cooked rice
1 c. grated Cheddar cheese

Saute onion and garlic in oil. Add tomato, zucchini and oregano. Cover and let simmer until zucchini is tender. Add salt if desired. Pour mixture into quart casserole dish with rice and beans. Cover with shredded cheese. Bake at 350 degrees for 1/2 hour.