Zucchini With Herbs Recipe
Ingredients
| Zucchini | 4 Cup (16 tbs), sliced | |
| Basil leaf | 1/2 Teaspoon | |
| Thyme leaf | 1/2 Teaspoon, crumbled | |
| 1/4 tsp. leaf rosemary, crumbled | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Butter | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Green onion | 1 , chopped | |
| Tomato | 1 , diced | |
| Shredded mozzarella cheese | 2/3 Cup (16 tbs) | |
Directions
Place zucchini in 2-quart microproof casserole.
Combine basil, thyme, rosemary, salt and pepper; sprinkle over zucchini.
Top with butter, garlic, green onion and diced tomato; toss to mix.
Cover with heavy-duty plastic wrap.
Microwave on High (100%) for 6 minutes or until zucchini is crisp-tender.
Top with shredded Mozzarella.
Let stand, covered, 2 minutes to melt cheese.
Combine basil, thyme, rosemary, salt and pepper; sprinkle over zucchini.
Top with butter, garlic, green onion and diced tomato; toss to mix.
Cover with heavy-duty plastic wrap.
Microwave on High (100%) for 6 minutes or until zucchini is crisp-tender.
Top with shredded Mozzarella.
Let stand, covered, 2 minutes to melt cheese.
Chef
