Tuesday, November 29, 2011

SKILLET ZUCCHINI

2 tbsp canola oil
3 cups sliced medium zucchini
2 1/2 cups sliced fresh mushrooms
1 medium red bell pepper, cut into thin strips
1 pkg (3-oz) shredded Parmesan cheese

Heat the oil in a 10-inch skillet over medium heat; add the zucchini, mushrooms, and bell pepper.  Cook mixture, while gently stirring, over medium-high heat approximately 5 minutes until the veggies are crisp-tender. 

Remove skillet from the heat and sprinkle the Parmesan cheese over the top.  Cover skillet and let stand a couple of minutes before serving.

Yield: 4 servings.

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