4 sm. med. zucchini
1 sm. onion, chopped
2 tbsp. olive or vegetable oil
1 (16 oz.) can stewed tomatoes, cut up
1/4 c. fresh oregano or 1 tbsp. dried oregano
4 oz. cheddar cheese
4 oz. Monterey jack or Mozzarella cheese
1 (8 oz.) can tomato sauce
1 tbsp. cornstarch, IF NEEDED, for thickening

In a large skillet, cook zucchini and onion in hot oil for 2 minutes, crisp- tender. Do not over cook. Add undrained tomatoes, tomato sauce, oregano. Bring to boiling, reduce heat. Simmer uncovered 5 minutes. Slice 2-3 slices cheese for garnish, cut remaining cheese into 3/4 inch cubes. Stir cubes into zucchini mixture.

Transfer to greased 1 1/2 quart casserole dish. Bake in preheated oven, 350 degrees, for 10 minutes. Remove from oven; arrange remaining cheese on top. Bake until cheese melts.