Tomato-Zucchini Casserole

8 small zucchini, sliced
2 (16oz) cans stewed tomatoes
1 T. dried oregano
8 oz monterey jack cheese, cubed
2 onions, chopped
1 (8oz) can tomato sauce
8 oz cheddar cheese, cubed
1 T. Oil

Fry onion with 1 T. oil.  Add zucchini, and cook 2-3 minutes.  Add everything except cheese.  Bring to a boil.  Reduce heat and simmer 5-6 minutes.  Add cubed cheese and mix into vegetables.  Cover and let cheese melt.  Serve.

This is the dish that we made for the Dutch Oven Potluck while at Flaming Gorge.  I'm sure that you could make it on the stove, as well.