9 de marzo de 2016

Zucchini Parmesan RECIPE FOR TODAY

Zucchini Parmesan
4 medium zucchini, cut into 1/4-inch slices
1 tablespoon olive oil
1/2 to 1 teaspoon minced garlic
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
In a large skillet, saute zucchini in oil until crisp-tender. Add garlic; cook 1 minute longer.
Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, for 9-10 minutes or until liquid is evaporated. Sprinkle with Parmesan cheese.
Serve with a slotted spoon. Yield: 6 servings.
Originally published as Zucchini Parmesan in Simple & Delicious September/October 2008, p18

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