Fresh squash medley (microwave)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Yellow squash; sliced |
| 1 | medium | Zucchini; sliced |
| 1 | medium | Onion; sliced & separated into rings |
| ¼ | cup | Water |
| 1 | medium | Tomato; chopped |
| 2 | tablespoons | Chopped fresh parsley |
| ¼ | teaspoon | Dried whole oregano |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | cup | Grated Parmesan cheese |
Directions
Combine first 4 ingredients in a 2-quart casserole; cover with heavy-duty plastic wrap. Microwave at HIGH for 5-½ to 7-½ minutes or until squash is crisp-tender; stir and give dish a half-turn after 3 minutes. Drain well.
Add remaining ingredients, except cheese, to squash; mix well.
Cover and microwave at HIGH for 2 to 3 minutes or until thoroughly heated and squash is desired degree of doneness. Sprinkle with cheese, tossing gently.
[Hint: Consider adding more black pepper before serving.] Recipe from July, 1981"Southern Living" Typos by Jeff Pruett Submitted By JEFF PRUETT On 07-15-95