Yield: 4 Servings
|6 smalls||Zucchini or yellow squash or combination, (about 1 1/2 pounds)|
|2 tablespoons||Bottled Italian salad dressing|
|⅛ teaspoon||Italian herb seasoning|
|Grated parmesan cheese|
Cut unpared squash in half crosswise, then lengthwise into fourths. Place salt and squash lices in 1½-quart casserole; sprinkle with salad dressing and herb seasoning. Cover tightly and microwave on high (100%) 3 minutes; stir. Cover and microwave until tender, 2 to 3 minutes longer.
Sprinkle with parmesan cheese, if desired.
Recipe by: Betty Crocker Microwave, p.156 Posted to MC-Recipe Digest V1 #732 by Diana Stephens <mdstephe@...> on Aug 9, 1997