- 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