Tuscan Skillet Supper

• 2 teaspoons olive oil
• 1 cup chopped zucchini
• 1/2 cup sliced onion
• 1/2 cup sliced celery
• 1/2 cup diced red bell pepper
• 1 teaspoon dried oregano
• 2 garlic cloves, minced
• 1 cup diced tomato
• 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
• 2 rosemary sprigs
• 1 cup chopped spinach
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

1. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and next 5 ingredients (zucchini through garlic); saute 2 minutes. Stir in tomato, beans, and rosemary; cook 2 minutes. Stir in spinach and remaining ingredients; cook 1 minute or until spinach wilts and cheese begins to melt. Discard rosemary.

olive oil, zucchini, onion, celery, red bell pepper, oregano, garlic, tomato, cannellini beans, rosemary sprigs, chopped spinach, mozzarella cheese, salt, black pepper

Taken from www.myrecipes.com/recipe/tuscan-skillet-supper (may not work)