Preparation:
makes 6 to 8 servings
Cut squash into 1/4-inch thick crosswise slices. Cover with water in slow cooker. Add salt. Cover and cook on low for 3 to 4 hours or until tender. Drain. Meanwhile, melt butter in small skillet. Stir in aves -- snipped 1/4 teaspoon cracked black pepper wax paper 2 medium tomatoes -- cut in 8 wedges 1/4 cup grated Parmesan cheese
In a shallow 2 qt. microwave-safe casserole, place zucchini, yellow squash, mushroons, margarine, basil and pepper. Cover with a sheet of Reynolds Cut- Rite Wax Paper. Microwave on HIGH until squash is crisp-tender, 8 to 10 minutes, rotating halfway through cooking time. Add tomato wedges and sprinkle with cheese. Microwave on HIGH 2 to 3 minutes.
Makes 4 servings. |
