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3 cups sliced zucchini
1 cup sliced onion
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon salt
3 tablespoons butter
1 medium tomato, cut into 12 wedges
1 cup (4 oz) shredded part-skim mozzarella cheese

In a large skillet, saute the zucchini, onion, garlic and seasonings
in butter until crisp-tender. Gently stir in tomato wedges; sprinkle
with cheese. Remove from the heat; cover and let stand for 1-2 minutes
or until cheese is melted. Yield: 4 servings.
 
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