- 1 clove garlic, minced
- 1 T cooking oil
- 2 medium zucchini and/or yellow summer squash, halved lengthwise and cut into 1/4-inch slices (2 2/3 c)
- 6 green onions, bias-sliced into 1-inch lengths (3/4 c)
- 1 c halved red and/or yellow baby pear tomatoes or cherry tomatoes (12)
- 3 T snipped fresh parsley (optional)
- 1 T snipped fresh basil or 1 t dried basil, crushed
- 2 T grated Parmesan cheese
In a large skillet cook and stir garlic in hot oil 30 seconds. Stir in zucchini. Cook and stir 1 1/2 minutes. Add green onions; cook and sitr 1 1/2 minutes more or till vegetables are crisp-tender.
Stir in tomatoes, parsley (if desired), and basil. Cook and stir 1 minute more or till heated through. Transfer to a serving dish; sprinkle with Parmesan cheese. Serve immediately. Makes 4 servings.
From Better Homes and Gardens New Cook Book
