|Olive oil/Vegetable oil||2 Teaspoon|
|Diced onion||1⁄4 Cup (4 tbs)|
|Garlic clove||1 Medium, minced|
|Thinly sliced zucchini||2 Cup (32 tbs)|
|Canned crushed tomatoes||1 Cup (16 tbs)|
|Canned red beans||4 Ounce, drained (Small Size)|
|Oregano leaves||1⁄4 Teaspoon|
|Provolone cheese||2 Ounce, shredded|
Preheat oven to 350°F.
In 10-inch skillet heat oil; add onion and garlic and saute until onion is softened.
Add zucchini and cook, stirring constantly, until tender-crisp, about 3 minutes.
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.
Turn oven control to broil and broil until cheese is lightly browned.