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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I think this came from Family Circle magazine a number of years ago. Ingredients:
2 medium zucchini, sliced |
2 medium yellow squash, sliced |
10 medium mushrooms, quartered |
1 small onion, finely minced |
1 tablespoon margarine, diced |
1 tablespoon fresh basil leaf, snipped |
1/4 teaspoon cracked black pepper |
2 medium tomatoes, cut in 8 wedges |
1/4 cup shredded parmesan cheese |
Directions:
1. In a shallow 2-quart microwave-safe casserole, place zucchini, yellow squash, mushrooms, onions, margarine, basil and pepper. Cover with a sheet of wax paper.
2. Microwave on HIGH until squash is crisp-tender, 8 to 10 minutes, rotating halfway through cooking time.
3. Add tomato wedges and sprinkle with cheese. Microwave on HIGH 2 to 3 minutes.
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