Zucchini With Mozzarella
|Salad oil||2 Tablespoon|
|Onion||1 Medium, diced|
|Green pepper||1 Medium, diced|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||16 Ounce (1 Can)|
|Zucchini||40 Ounce, cut into 1/4 inch thick slices (4 Medium Sized, About 10 Ounces Each)|
|Oregano leaves||1⁄2 Teaspoon|
|Mozzarella cheese||8 Ounce, coarsely shredded (1 Package)|
1. In 10-inch skillet over medium heat, in hot salad oil, cook onion, green pepper, and garlic until vegetables are tender, stirring often.
2. 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.
3. When zucchini is done, sprinkle evenly with cheese; cover and simmer until cheese melts