Harvest-time meatballs

Yield: 4 servings

Measure Ingredient
1 x Recipe Basic Meatballs; *
2 tablespoons Margarine Or Butter
⅛ teaspoon Instant Minced Garlic; **
½ teaspoon Thyme Leaves
½ pounds Fresh Mushrooms; ***
3 eaches Zucchini; Md, ****
½ teaspoon Salt
⅓ cup Parmesan Cheese; Grated
2 eaches Tomatoes; *****

* See Recipe 12. ** You can substitute 1 fresh clove of garlic, minced, or ⅛ t of *** Wash and trim the mushrooms and then slice them. **** Thinly slice the zucchini. There should be about 4 cups of the ***** Cut each tomato into 8 wedges.

~------------------------------------------------------ ~----------------- Prepare the basic meatballs and set aside. Melt the margarine in a large skillet. Add the garlic, thyme leaves, mushrooms, and zucchini; cook over medium-high heat for about 5 minutes, stirring occasionally. Add the cooked meatballs; cover and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes. Sprinkle with the salt and cheese. Add the tomato wedges, cover and heat for 2 to 3 minutes.

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