2 teaspoon Olive oil
1 1/4 cups chopped zucchini
1/2 cup sliced onion
1/2 cup sliced celery
1/2 cup diced red bell pepper
1 teaspoon Dried oregano
2 garlic cloves minced
1 cup dried tomato
1 (15oz) can cannellini beans or other white beans, rinsed & drained
2 rosemary sprigs
1 cup chopped spinach
1/4 teaspoon Salt
1/8 teaspoon Black pepper
1/2 cup (2 oz) pre-shredded fat-free mozzarella cheese


Heat oil in skillet. Add zucchini and next 5 ingredients, sauté 10 min. Stir in tomato, beans, and rosemary, cook 5 min. Add spinach, salt, pepper to zucchini mixture. Cook until spinach wilts. Sprinkle with cheese. Cover & let stand until cheese begins to melt. Discard the rosemary sprigs before serving.

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