| Directions | In a shallow 2 qt. casserole, place zucchini, yellow squash, mushrooms, margarine, basil and pepper. Cover with wax paper. Microwave on high until squash is crisp tender. 8-10 minutes, rotating halfway through cooking time. Add tomato wedges and sprinkle with cheese. Microwave on high 2-3 minutes. Makes 4 servings. |
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Ingredients | - | | 2 zucchini, sliced (medium) |
- | | 2 yellow squash, sliced (medium) |
- | | 10 mushrooms, quartered (medium) |
- | | 1 tablespoon margarine, diced |
- | | 1 tablespoon fresh basil, snipped |
- | | 1/4 teaspoon cracked black pepper |
- | | 2 tomatoes, cut inch 8 wedges (medium) |
- | | 1/4 cup shredded Parmesan cheese |
- | | wax paper |
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