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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Been wanting to try. Ingredients:
2 teaspoons olive oil |
1/4 cup onion, diced |
1 medium garlic clove, minced |
2 cups zucchini, thinly sliced |
1 cup canned crushed tomatoes |
4 ounces canned small red beans, drained |
1/4 teaspoon oregano |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 ounces provolone cheese, shredded |
Directions:
1. Preheat oven to 350°F In a 10-inch skillet, heat oil; add onion and garlic and saute until the onions are softened.
2. Add zucchini and cook, stirring constantly, until tender-crisp, about 3 minutes.
3. Stir in tomatoes, beans and seasonings; bring to a boil.
4. Transfer bean mixture to a shallow 1 quart baking dish; sprinkle with cheese and bake until thoroughly heated, about 20 to 25 minutes.
5. Turn oven control to broil and broil until cheese is lightly browned.
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