Yield: 4 servings
|1 medium||Yellow squash; sliced|
|1 medium||Zucchini; sliced|
|1 medium||Onion; sliced & separated into rings|
|1 medium||Tomato; chopped|
|2 tablespoons||Chopped fresh parsley|
|¼ teaspoon||Dried whole oregano|
|½ cup||Grated Parmesan cheese|
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