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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 6 |
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You can use chicken broth instead of the wine. Ingredients:
1/2 cup low-fat italian parmesan dressing |
2 medium zucchini, cut into 1/4-inch slices (2 cups) |
1 medium red bell pepper, cut into 1/2 inch slices |
1 cup sliced mushrooms |
1 cup sliced onion |
2 tablespoons dry white wine |
3 tablespoons shredded parmesan cheese |
Directions:
1. Cook dressing, zucchini, bell pepper, mushrooms and onion in 10-inch skillet over medium-high heat about 5 minutes, stirring frequently, until dressing almost evaporates.
2. Stir in wine. Cover and cook about 2 minutes or until vegetables are crisp-tender. Sprinkle with cheese.
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