• 2 T. butter
  •  ¼ c. each: chopped onion and green pepper
  •  ¼ tsp. oregano
  •  4 c. sliced zucchini, ¼ inch thick
  •  1 tomato, cut into 8 wedges
  •  ½ c. each: grated mozzarella and grated provolone cheeses


Melt butter in large skillet; add onion, green pepper, and oregano. Saute over low heat until vegetables are tender. Add zucchini; cook  covered over low heat until zucchini is tender, 15 minutes, stirring > occasionally. Stir in tomato and cheeses; stir carefully over low heat  until cheese melts. Makes 6 servings.

Shared by a CSA member

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