Zucchini Skillet Recipe
Ingredients
2 1/2 pounds zucchini, cut into 1/4-inch slices (8 cups)
1/2 cup chopped green pepper
2 tablespoons butter
1 6-ounce can tomato paste
1 cup water
1 4-ounce can sliced mushrooms,drained
2 tablespoons Italian Seasoning Mix
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese
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.
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