Zucchini And Tomatoes

• 2 Tbsp. salad oil
• 1 medium onion, diced
• 1 medium green pepper, diced
• 1 small clove garlic, minced
• 1 (16 oz.) can tomatoes
• 4 medium zucchini (2 lb.), cut in 1 1/4-inch slices
• 3/4 tsp. salt
• 1/2 tsp. sugar
• 1/2 tsp. oregano
• 1/4 tsp. basil
• 1 (8 oz.) pkg. Mozzarella cheese, grated

1. In a 10-inch skillet over medium heat in hot oil, cook onion, green pepper and garlic until tender, stirring occasionally.
2. Add tomatoes with liquid and next 5 ingredients.
3. Heat to boiling. Reduce heat to low, cover and simmer until zucchini are tender-crisp, about 15 minutes, stirring occasionally to break up tomatoes.
4. When zucchini are done, sprinkle evenly with cheese. Cover and simmer for about 3 minutes.
5. Makes 8 servings.

salad oil, onion, green pepper, clove garlic, tomatoes, zucchini, salt, sugar, oregano, basil, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=678734 (may not work)