Vegetarian Casserole

• 2 tsp. olive or vegetable oil
• 1/4 c. diced onion
• 1 medium garlic clove, minced
• 2 c. thinly sliced zucchini
• 1 c. canned crushed tomatoes
• 4 oz. drained, canned small red kidney beans
• 1/4 tsp. oregano leaves
• 1/8 tsp. each: salt and pepper
• 2 oz. Provolone cheese, shredded (or use Swiss cheese)

1. Preheat oven to 350u0b0.
2. In a 10-inch skillet, heat oil; add onion and garlic.
3. Saute until onion is softened.
4. Add zucchini and cook, stirring constantly, until tender-crisp, about 3 minutes.
5. Stir in tomatoes, beans and seasonings; bring to a boil. Transfer bean mixture to shallow 1-quart flameproof casserole; sprinkle with cheese and bake until thoroughly heated, 20 to 25 minutes.
6. Place under broiler until cheese is browned.
7. Serves 2.

olive or vegetable oil, onion, garlic, zucchini, tomatoes, red kidney, oregano leaves, salt, provolone cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=251741 (may not work)