2 tbsp. salad oil
1 med. onion, 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. shredded Mozzarella cheese

In skillet over medium heat in hot oil, cook onion, green pepper, and garlic until tender. Add tomatoes with the liquid and zucchini, salt, sugar, oregano, and basil. Heat to boiling. Reduce heat to low. Cover and simmer until zucchini is tender (about 15 minutes).

Stir occasionally to break up tomatoes. When done sprinkle with cheese, cover and simmer until melted. Makes 8 servings.