Zucchini-Artichoke Continental - cooking recipe

Ingredients
    1 (9 oz.) pkg. frozen artichoke hearts
    2 Tbsp. water
    3 medium zucchini (1 lb.), sliced 1/4-inch thick (4 c.)
    2 c. fresh mushrooms, halved
    2 Tbsp. finely chopped green onion
    2 cloves garlic, minced
    1 Tbsp. margarine or butter
    2 medium tomatoes, cut into wedges and seeded
    1/4 c. grated Parmesan cheese
Preparation
    In 2-quart microwave-safe casserole, microcook artichokes and water, covered, on 100% power (High) for 3 to 4 minutes or until thawed.
    Stir.
    Add next 3 ingredients.
    Cover.
    Cook on High for 9 to 11 minutes (low-wattage oven for 12 to 14 minutes) or just until tender; stir once.
    Drain well.
    Stir in garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.
    Dot with margarine or butter.
    Cover; cook on High for 1 minute.
    Stir in tomatoes; sprinkle with cheese.
    Let stand 2 minutes.
    Makes 6 servings.

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