| | Zucchini Provencale 1 medium zucchini
1 small onion, thinly sliced
1/4 cup of chopped green pepper
1 tablespoon of salad oil
1/8 teaspoon of instant minced garlic
1/2 teaspoon of salt
a dash of pepper
1 tomato, peeled and cut into wedges
snipped parsley |
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Remove the stem and blossom ends of zucchini but do not pare. Cut into 1/4 inch slices. In a 8 inch skillet cook and stir all of the ingredients except the tomato and parsley until hot. Cover and cook over medium heat, stirring occasionally until the vegetables are crisp tender, about 5 minutes. Stir in tomato wedges, cover and cook until hot, 3 - 5 minutes. Sprinkle the parsley on top. Makes 2 servings |
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