Zucchini Skillet Recipe
Ingredients
| Zucchini | 2 1/2 Pound | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Butter | 2 Tablespoon | |
| Tomato Paste | 1 6 Ounce | |
| Water | 1 Cup (16 tbs) | |
| Sliced mushrooms | 1 4 Ounce, drained | |
| Italian seasoning | 2 Tablespoon | |
| Shredded mozzarella cheese | 1 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated |
Directions
In large saucepan cook zucchini, covered, in boiling salted water for 5 to 8 minutes or till crisp-tender.
Drain well; set aside.
Meanwhile, in large skillet cook green pepper in butter till tender but not brown.
Stir in tomato paste.
Add water, drained mushrooms, and Italian Seasoning; mix well.
Add half the mozzarella cheese; gently stir in the zucchini slices.
Season to taste with salt and pepper.
Sprinkle remaining mozzarella and parmesan cheese atop.
Cover and cook about 5 minutes or till heated through and cheese melts.
Drain well; set aside.
Meanwhile, in large skillet cook green pepper in butter till tender but not brown.
Stir in tomato paste.
Add water, drained mushrooms, and Italian Seasoning; mix well.
Add half the mozzarella cheese; gently stir in the zucchini slices.
Season to taste with salt and pepper.
Sprinkle remaining mozzarella and parmesan cheese atop.
Cover and cook about 5 minutes or till heated through and cheese melts.
Chef
