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 two pounds) , cut into 1/4 inc slices
3/4 tsp. salt
1/2 tsp. sugar
1/2 tsp. oregano leaves
1/4 tsp. basil
1 (8 oz.) pkg. Mozzarella cheese, coarsely shredded

About 40 minutes before serving: In 10 inch skillet over medium hat, in hot salad oil, cook onion, green pepper, and garlic until vegetables are tender, stirring occasionally. Add tomatoes with their liquid and next 5 ingredients; heat to boiling. Reduce heat to low; cover and simmer until zucchini is tender crisp, about 15 minutes, stirring occasionally to break up tomatoes. When zucchini is done, sprinkle evenly with cheese; cover and simmer about 3 minutes or until cheese is melted. Makes 8 accompaniment servings.