Tomatoes and Zucchini
1 large onion, thinly sliced
1 clove garlic, minced
1 14 oz can tomatoes, cut up
2 medium zucchini, thinly sliced
1 medium green pepper, chopped
½ tsp. Dried basil, crushed
¼ tsp. pepper
2 TBS Parmesan cheese
Cook onion & garlic in skillet till onion is tender but not brown. Stir in undrained tomatoes, zucchini, green pepper, basil & pepper. Cover and simmer for 10 minutes or until zucchini is tender, stirring occasionally. Uncover and simmer about 5 minutes or till most of liquid evaporates. Pour into serving bowls and sprinkle with Parmesan cheese.
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