Yield: 3 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Yellow squash; sliced |
| 1 \N | Zucchini; sliced |
| 1 small | Onion; sliced and separated into rings |
| 2 tablespoons | Water |
| 1 \N | Tomato; sliced |
| ½ teaspoon | Seasoned salt |
| 1½ teaspoon | Fresh basil; chopped |
| 1½ teaspoon | Fresh thyme; chopped |
| 2 tablespoons | Parmesan cheese; grated |
Bring first 4 ingredients to a boil in a large skillet. Cover, reduce heat, and simmer 3 to 4 minutes. Stir in tomato and next 3 ingredients.
Cover and simmer 2 minutes. Sprinkle with cheese. Serve immediately.
If you have to substiture dired herbs, use « t. of each basil and thyme.
Makes 3 to 4 servings.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1047 by Suzy Wert <SuzyWert@...> on Jan 27, 1998