2 c. thinly sliced zucchini
1 medium onion, thinly sliced
1 clove garlic, minced
1 medium green pepper, cut
into 1-inch pieces
1 Tbsp. vegetable oil
1 1/2 tsp. fresh basil or 1/2
tsp. dry basil
1 tsp. minced fresh parsley
1/4 tsp. salt
dash of pepper
1 medium tomato, unpeeled and
1 Tbsp. grated Parmesan cheese
Combine zucchini, onion, garlic, green pepper, oil,
basil, parsley, salt and pepper in 2-quart casserole. Cover
with plastic. Microwave on High 4 to 5 minutes until zucchini
is tender-crisp. Stir. Stir in tomato; cover and microwave
on High 1 to 2 minutes until tender. Sprinkle with cheese.
Serves 4 to 6.
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