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RECIPE OF THE WEEK #439

Zucchini with Mozzarella

2 tablespoons salad oil
1 medium-sized onion, diced
1 medium-sized green pepper, diced
1 garlic clove, minced
1 14 1/2- to 16-ounce can tomatoes
4 medium-sized zucchini (about 10 ounces each, cut into
1/4-inch-thick slices)
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon oregano leaves
1/4 teaspoon basil
1 8-ounce package mozzarella cheese, coarsely shredded (2 cups)

In 10-inch skillet over medium heat, in hot salad oil, cook onion, green pepper, and garlic until vegetables are tender, stirring often.

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 10 minutes, stirring occasionally.

When zucchini is done, sprinkle evenly with cheese cover and simmer