CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
October 199 |
1 |
servings |
INGREDIENTS
2 |
tb |
Olive oil |
1 |
lb |
Zucchini; (about 3), quartered |
|
|
; lengthwise, cut |
|
|
; crosswise into |
|
|
; 1/2-inch-wide |
|
|
; pieces |
3 |
|
Garlic cloves; minced |
1/4 |
ts |
Dried oregano; crumbled |
1/2 |
c |
Purchased salsa |
1/2 |
c |
Shredded Monterey Jack cheese |
INSTRUCTIONS
Heat olive oil in heavy medium skillet over medium-low heat. Add zucchini.
garlic and oregano and saute until garlic is just golden, about 2 minutes.
Add salsa and simmer until zucchini is just tender, about 6 minutes. Reduce
heat to low. Sprinkle Jack cheese over zucchini. Cover and cook until
cheese melts, about 2 minutes.
Serves 4.
Bon Appetit October 1992
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