Zucchini Provencal Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon | |
| Squash zucchini | 8 Cup (16 tbs), thinly sliced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Sliced mushrooms | 1 Can (10oz), drained | |
| Shredded mozzarella cheese | 1 Cup (16 tbs) | |
| Tomato Paste | 1 Can (10oz) | |
| Garlic salt | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon |
Directions
Place butter in a 3 qt.glass casserole dish.
Microwave 1 minute or until melted.
Add zucchini, onion and mushrooms.
Cover and microwave 15 to 17 minutes.
Stir twice during cooking.
Stir in 3/4 cup cheese and remaining ingredients.
Microwave 3 to 5 minutes [ROASTS, 5 to 7 minutes].
Stir once during cooking.
Sprinkle remaining cheese overtop and microwave 1 to 2 minutes.[ROASTS 2 to 3 minutes.] or until cheese softens.
Microwave 1 minute or until melted.
Add zucchini, onion and mushrooms.
Cover and microwave 15 to 17 minutes.
Stir twice during cooking.
Stir in 3/4 cup cheese and remaining ingredients.
Microwave 3 to 5 minutes [ROASTS, 5 to 7 minutes].
Stir once during cooking.
Sprinkle remaining cheese overtop and microwave 1 to 2 minutes.[ROASTS 2 to 3 minutes.] or until cheese softens.
Chef
