aprilvaca04
<font color=purple>Baby Alive scares me!<br><font
- Joined
- Mar 28, 2003
I am looking for zucchini recipes to make for my DD who just discovered she loves it. I'm not much of a cook but I'd loves anyones ideas/recipes. Thanks.
zucchini recipes
- Thread starter aprilvaca04
- Start date
mommytotwo
DIS Veteran
- Joined
- Feb 2, 2004
-Stir fry
-Sliced, then placed in foil with butter, garlic, salt, and pepper, then grill it they turn soft.
-Slice, then marinade them in olive oil, garlic salt, chopped garlic, and pepper, and grill. Or you could slice, and marinade them in Italian salad dressing, and grill.
-Zucchini bread
-Sliced, then placed in foil with butter, garlic, salt, and pepper, then grill it they turn soft.
-Slice, then marinade them in olive oil, garlic salt, chopped garlic, and pepper, and grill. Or you could slice, and marinade them in Italian salad dressing, and grill.
-Zucchini bread
greeneeyes
Mouseketeer
- Joined
- Feb 16, 2008
Does she like tomatoes? I love to make stewed zucchini, you can use it as a side dish or a pasta topping.
Small onion, thinly sliced
2 small or one medium zucchini, cut into 1" thick half moons
1 clove of garlic, minced
olive oil
salt and pepper to taste
1 can diced tomatoes or 1 8oz can tomato sauce + 1 can of water
In a pan over medium heat, heat oil and saute the onions, zucchini and garlic for 5 minutes, stirring frequently. Add tomatoes (or sauce, if using) stir and reduce heat to low. Cover and cook until tender. Season with salt and pepper to taste.
If you have some large zucchini you can hollow them out and stuff them using the same mixture you would for stuffed peppers, but add the zucchini meat that you scooped out when sauteing the meat (beef, or pork). Top with some mozzarella cheese and bake until done.
Small onion, thinly sliced
2 small or one medium zucchini, cut into 1" thick half moons
1 clove of garlic, minced
olive oil
salt and pepper to taste
1 can diced tomatoes or 1 8oz can tomato sauce + 1 can of water
In a pan over medium heat, heat oil and saute the onions, zucchini and garlic for 5 minutes, stirring frequently. Add tomatoes (or sauce, if using) stir and reduce heat to low. Cover and cook until tender. Season with salt and pepper to taste.
If you have some large zucchini you can hollow them out and stuff them using the same mixture you would for stuffed peppers, but add the zucchini meat that you scooped out when sauteing the meat (beef, or pork). Top with some mozzarella cheese and bake until done.
Disney Ron
It's not a lie, if you believe it.
- Joined
- Feb 18, 2004
Fried zucchini sticks with ranch dressing for dippping.
Cut zucchini into sticks, flour, egg and crumb them. Fry & serve.
Zucchini Parm is good too, do it just like you would eggplant parm.
Mrs. Disney Ron
Cut zucchini into sticks, flour, egg and crumb them. Fry & serve.
Zucchini Parm is good too, do it just like you would eggplant parm.
Mrs. Disney Ron
piratesmate
<font color=red>Drah-gun! I don't do that tongue t
- Joined
- Feb 22, 2001
Layer sliced zucchini, tomatoes & onion in a casserole dish (either non-stick or spray it) and top with Mozzarella cheese. Bake at 350 until the cheese starts to bubble & turn light brown. You can sprinkle bread crumbs on the cheese before baking if you want a bit of crunch.
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Olive Garden's Fettuccine with Shrimp & Zucchini
Serves 4.
1 lb Fettuccine, cooked according to pkg directions
1/c c olive oil
1 Tbl garlic
2 Tbl parsley
1 zucchini
1 lb shrimp
1 c dry white wine
3/4 tsp salt
3/4 tsp black pepper
4 Tbl butter
6 lemon wedges
dash parsley, chopped
Cut zucchini into 2"x1/4" sticks. Peel & devein shrimp. While pasta is cooking, heat oil and add garlic & parsley. Cook for 1 min. Add zucchini. Cook additional minute. Add shrimp, wine, salt, pepper & butter. Stir well & cook for 5 min or until shrimp is no longer opaque. Add drained pasta. Toss to mix. Season with salt & pepper. Squeeze 2 lemon wedges over dish. Garnish with lemon wedges & parsley.
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Summer Spaghetti Salad
Serving Size: 16
16 ounces thin spaghetti -- halved
3 medium tomatoes -- diced
3 small zucchini -- diced
1 large cucumber -- diced
1 medium green pepper -- diced
1 medium sweet red pepper -- diced
8 ounces Italian salad dressing
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons sesame seeds
1 1/2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seeds
1/8 teaspoon garlic powder
Cook spaghetti. Drain and rise in cold water.
Place in large bowl. Add tomatoes, zucchini, cucumber and peppers.
Combine remaining ingredients. Pour over salad and toss to coat.
Cover and refrigerate for at least 2 hours.
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ASSORTED FRESH VEGETABLES
Liberty Tree Tavern - Liberty Square, Magic Kingdom
3 Medium-size zucchini (about 1/2 pound)
3 Medium-size summer squash (about 1/2 pound)
1 Medium-size carrot
1 Small onion
1/2 teaspoon garlic, minced
Salt
Pepper
2 tablespoons margarine or butter
Wash and trim zucchini and summer squash, removing ends. Cut in 1/4 inch thick, round slices. Peel onion and cut in half, then in 1/4 inch strips. Peel and trim carrot. Slice in 1/4 inch round pieces.
In a heavy skillet or frying pan, add margarine. Add carrots and onions and sauté on medium heat for 4 or 5 minutes. Add summer squash, zucchini, arlic, salt and pepper to taste and continue to cook until vegetables are soft but not mushy. Season again if necessary.
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POLYNESIAN RATATOUILLE
Yield: 6 servings
1 cup eggplant, cut in 1/4-inch cubes
(hold in cold water and drain before use)
1 cup zucchini, cut in 1/4-inch cubes
1 cup crookneck squash, cut in 1/4-inch cubes
1/2 cup onion, cut pieces
12 ounces tomatoes, canned, diced, in juice
1 tablespoon garlic, chopped
1 tablespoon ginger root, fresh, chopped
1/4 cup soy sauce
1/4 cup sugar
1/4 cup white vinegar
2 tablespoons sesame seeds
2 tablespoons peanut oil
In a large sauté pan or wok, heat peanut oil. Add sesame sees diced vegetables, garlic and ginger. Toss quickly in oil until vegetables begin to turn brown . Add tomatoes in juice , soy sauce, sugar and vinegar . Cook approximately 6 to 8 minutes, or until vegetables become tender.
Serve immediately.
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VEGETABLE COUSCOUS
Marrakesh, Epcot
1 1/2 cups water
1/3 cup chopped onion
1/2 tsp. each ground turmeric, salt and pepper
3 medium carrots, cut in 2 in. matchsticks
1 each zucchini and yellow summer squash, cut in 1 in. chunks
1 cup couscous (from a 10 oz box)
1 cup canned chick-peas, rinsed
1/2 pint cherry tomatoes
2 Tbls. each finely chopped cilantro and parsley
Bring water, onion, turmeric, salt and pepper to boil in a 3- to 4 qt saucepan. Add carrots, reduce heat, cover and simmer 5 minutes or until carrots are almost tender. Add squashes, cover and simmer 2 to 3 minutes until crisp tender.
Stir in couscous, chick-peas and tomatoes. Cover, remove from heat and let stand 5 minutes. Stir in cilantro and parsley.
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Vegetarian Green Curry Stir Fry
from Swan & Dolphin
1 Tbl. Olive Oil
¼ Cup Thinly Sliced Carrots
¼ Cup Thinly Sliced Parsnips
¼ Cup Julienne Red Onions
¼ Cup Julienne Red Pepper
¼ Cup Julienne ****ake Mushrooms
½ tsp. Chopped Garlic
2 Tbl. Coconut Milk
2 Tbl. Soy Sauce
½ tsp. Rice Wine Vinegar
½ tsp. Vegan Green Curry Paste
¼ Cup Diced Zucchini
¼ Cup Diced Yellow Squash
¼ Cup Blanched Asparagus Tips
¼ Cup Diced Tofu (firm)
¼ Cup Green Peas
½ Tbl. Toasted Sesame Oil
Salt & Pepper
Chopped Fresh Mint Leaves
1. In a large sauté pan heat the olive oil then add the carrots, parsnips, onion, red pepper, mushrooms and garlic.
2. Cook until the vegetables are slightly caramelized.
3. Add the coconut milk, soy sauce, vinegar and curry paste and mix together.
4. Add the rest of the vegetables and allow to heat completely.
5. Serve in a ring of Saffroned Basmati rice.
6. Garnish with chopped mint.
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Olive Garden's Fettuccine with Shrimp & Zucchini
Serves 4.
1 lb Fettuccine, cooked according to pkg directions
1/c c olive oil
1 Tbl garlic
2 Tbl parsley
1 zucchini
1 lb shrimp
1 c dry white wine
3/4 tsp salt
3/4 tsp black pepper
4 Tbl butter
6 lemon wedges
dash parsley, chopped
Cut zucchini into 2"x1/4" sticks. Peel & devein shrimp. While pasta is cooking, heat oil and add garlic & parsley. Cook for 1 min. Add zucchini. Cook additional minute. Add shrimp, wine, salt, pepper & butter. Stir well & cook for 5 min or until shrimp is no longer opaque. Add drained pasta. Toss to mix. Season with salt & pepper. Squeeze 2 lemon wedges over dish. Garnish with lemon wedges & parsley.
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Summer Spaghetti Salad
Serving Size: 16
16 ounces thin spaghetti -- halved
3 medium tomatoes -- diced
3 small zucchini -- diced
1 large cucumber -- diced
1 medium green pepper -- diced
1 medium sweet red pepper -- diced
8 ounces Italian salad dressing
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons sesame seeds
1 1/2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seeds
1/8 teaspoon garlic powder
Cook spaghetti. Drain and rise in cold water.
Place in large bowl. Add tomatoes, zucchini, cucumber and peppers.
Combine remaining ingredients. Pour over salad and toss to coat.
Cover and refrigerate for at least 2 hours.
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ASSORTED FRESH VEGETABLES
Liberty Tree Tavern - Liberty Square, Magic Kingdom
3 Medium-size zucchini (about 1/2 pound)
3 Medium-size summer squash (about 1/2 pound)
1 Medium-size carrot
1 Small onion
1/2 teaspoon garlic, minced
Salt
Pepper
2 tablespoons margarine or butter
Wash and trim zucchini and summer squash, removing ends. Cut in 1/4 inch thick, round slices. Peel onion and cut in half, then in 1/4 inch strips. Peel and trim carrot. Slice in 1/4 inch round pieces.
In a heavy skillet or frying pan, add margarine. Add carrots and onions and sauté on medium heat for 4 or 5 minutes. Add summer squash, zucchini, arlic, salt and pepper to taste and continue to cook until vegetables are soft but not mushy. Season again if necessary.
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POLYNESIAN RATATOUILLE
Yield: 6 servings
1 cup eggplant, cut in 1/4-inch cubes
(hold in cold water and drain before use)
1 cup zucchini, cut in 1/4-inch cubes
1 cup crookneck squash, cut in 1/4-inch cubes
1/2 cup onion, cut pieces
12 ounces tomatoes, canned, diced, in juice
1 tablespoon garlic, chopped
1 tablespoon ginger root, fresh, chopped
1/4 cup soy sauce
1/4 cup sugar
1/4 cup white vinegar
2 tablespoons sesame seeds
2 tablespoons peanut oil
In a large sauté pan or wok, heat peanut oil. Add sesame sees diced vegetables, garlic and ginger. Toss quickly in oil until vegetables begin to turn brown . Add tomatoes in juice , soy sauce, sugar and vinegar . Cook approximately 6 to 8 minutes, or until vegetables become tender.
Serve immediately.
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VEGETABLE COUSCOUS
Marrakesh, Epcot
1 1/2 cups water
1/3 cup chopped onion
1/2 tsp. each ground turmeric, salt and pepper
3 medium carrots, cut in 2 in. matchsticks
1 each zucchini and yellow summer squash, cut in 1 in. chunks
1 cup couscous (from a 10 oz box)
1 cup canned chick-peas, rinsed
1/2 pint cherry tomatoes
2 Tbls. each finely chopped cilantro and parsley
Bring water, onion, turmeric, salt and pepper to boil in a 3- to 4 qt saucepan. Add carrots, reduce heat, cover and simmer 5 minutes or until carrots are almost tender. Add squashes, cover and simmer 2 to 3 minutes until crisp tender.
Stir in couscous, chick-peas and tomatoes. Cover, remove from heat and let stand 5 minutes. Stir in cilantro and parsley.
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Vegetarian Green Curry Stir Fry
from Swan & Dolphin
1 Tbl. Olive Oil
¼ Cup Thinly Sliced Carrots
¼ Cup Thinly Sliced Parsnips
¼ Cup Julienne Red Onions
¼ Cup Julienne Red Pepper
¼ Cup Julienne ****ake Mushrooms
½ tsp. Chopped Garlic
2 Tbl. Coconut Milk
2 Tbl. Soy Sauce
½ tsp. Rice Wine Vinegar
½ tsp. Vegan Green Curry Paste
¼ Cup Diced Zucchini
¼ Cup Diced Yellow Squash
¼ Cup Blanched Asparagus Tips
¼ Cup Diced Tofu (firm)
¼ Cup Green Peas
½ Tbl. Toasted Sesame Oil
Salt & Pepper
Chopped Fresh Mint Leaves
1. In a large sauté pan heat the olive oil then add the carrots, parsnips, onion, red pepper, mushrooms and garlic.
2. Cook until the vegetables are slightly caramelized.
3. Add the coconut milk, soy sauce, vinegar and curry paste and mix together.
4. Add the rest of the vegetables and allow to heat completely.
5. Serve in a ring of Saffroned Basmati rice.
6. Garnish with chopped mint.
friend of pooh
Mouseketeer
- Joined
- Mar 1, 2005
MY mom makes something called impossible zucchini pie. It is a bit like a quiche.
I enjoy chocolate zucchini cake.
I enjoy chocolate zucchini cake.
scraphappy92
Mouseketeer<br><font color=deeppink>Give me Kenny
- Joined
- Feb 6, 2005
We love zucchini so I am always looking for new simple recipes. I made this one tonight:
Take a medium zucchini (take the skin off) and dice it. Saute the zucchini with a little margarine and diced onions until opaque. Meanwhile cook a few ears of fresh corn and let them cool slightly. Take the corn off the cob and add it to the saute mixture, warming it through. Salt and pepper to taste. Very yummy!
Take a medium zucchini (take the skin off) and dice it. Saute the zucchini with a little margarine and diced onions until opaque. Meanwhile cook a few ears of fresh corn and let them cool slightly. Take the corn off the cob and add it to the saute mixture, warming it through. Salt and pepper to taste. Very yummy!
FormrCastMbr
DIS Veteran
- Joined
- Jun 14, 2006
Zucchini Pie was always a favorite made by my Mom.
No Crust Zucchini Pie:
4 eggs
1/2 cup milk
1 cup vegetable oil
3 cups shredded zucchini
3/4 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 cup bisquick
Combine the eggs, milk, and vegetable oil and beat well. Add the zucchini and mix in evenly by hand. Fold in the shredded mozzarella and parmesan cheese.
Mix the bisquick in by hand and pour into a floured pie pan. Bake the No Crust Zucchini Pie at 350 degrees for 30 to 45 minutes until done.
No Crust Zucchini Pie:
4 eggs
1/2 cup milk
1 cup vegetable oil
3 cups shredded zucchini
3/4 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 cup bisquick
Combine the eggs, milk, and vegetable oil and beat well. Add the zucchini and mix in evenly by hand. Fold in the shredded mozzarella and parmesan cheese.
Mix the bisquick in by hand and pour into a floured pie pan. Bake the No Crust Zucchini Pie at 350 degrees for 30 to 45 minutes until done.
TigerKat
DIS Veteran
- Joined
- Apr 29, 2006
I've been trying healthier recipes as I'm dieting and this is one I'm trying tonight, it's from Ellie Kreger:
http://www.foodnetwork.com/recipes/ellie-krieger/zucchini-parmesan-crisps-recipe/index.html
http://www.foodnetwork.com/recipes/ellie-krieger/zucchini-parmesan-crisps-recipe/index.html
poohbear158
DIS Veteran
- Joined
- May 3, 2005
This is the best zucchini bread I've ever had. This is the only recipe that I use.
Mom's Zucchini Bread
INGREDIENTS
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
DIRECTIONS
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Mom's Zucchini Bread
INGREDIENTS
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
DIRECTIONS
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Mr. & Mrs. Smith
<font color=darkorchid>How can you not look? They'
- Joined
- Sep 8, 2007
8 sm. zucchini, cut into 1/4" rounds, divided
1 onion, sliced, divided
6 tomatoes, sliced, divided
1/2 lb. thinly sliced pepperoni, divided
1 (16 oz.) package small curd cottage cheese, divided
1/4 lb. shredded Cheddar cheese, divided
1/4 lb. shredded mozzarella cheese, divided
Preheat oven to 350F. Lightly grease a 9x13 baking dish.
Cover bottom of baking dish with half of zucchini slices. Layer with half of the onion rings, tomato slices and pepperoni slices. Sprinkle with half of each of cottage cheese, Cheddar cheese and mozzarella cheese. Repeat layers.
Bake in preheated oven for 30 to 40 mins, or until zucchini is tender, and cheese is melted.
ETA: I have not tried this but it sounds delicious.
1 onion, sliced, divided
6 tomatoes, sliced, divided
1/2 lb. thinly sliced pepperoni, divided
1 (16 oz.) package small curd cottage cheese, divided
1/4 lb. shredded Cheddar cheese, divided
1/4 lb. shredded mozzarella cheese, divided
Preheat oven to 350F. Lightly grease a 9x13 baking dish.
Cover bottom of baking dish with half of zucchini slices. Layer with half of the onion rings, tomato slices and pepperoni slices. Sprinkle with half of each of cottage cheese, Cheddar cheese and mozzarella cheese. Repeat layers.
Bake in preheated oven for 30 to 40 mins, or until zucchini is tender, and cheese is melted.
ETA: I have not tried this but it sounds delicious.
Let'sGoAgain!
Earning My Ears
- Joined
- Jun 23, 2008
I haven't made this recipe for years, but it is DELICIOUS; it won the Pillsbury Bake Off years ago... 
http://food.yahoo.com/recipes/pillsbury-bakeoff/12405/italian-zucchini-crescent-pie
http://food.yahoo.com/recipes/pillsbury-bakeoff/12405/italian-zucchini-crescent-pie
pixiedust218
Disney Kid At Heart
- Joined
- Aug 12, 2002
My family just loves zucchini...here are a few of our favorite recipes:
As a side dish:
cut up zucchini into whatever shapes you like (I use the "circles for this")
large onion chopped finely
garlic minced
salt and pepper to taste
Put some olive oil in pan and saute onion with salt and pepper until soft then add garlic. Saute quickly and then add zucchini. Toss everything around and then barely cover with water. Let simmer until zucchini is soft.
Zucchini Egg Bake
3 cups chopped (peeled if you desire) zucchini
1 large onion, chopped
2 cloves garlic minced
1/4 cup butter
4 eggs
1/2 cup Parmesan cheese
1/8 cup parsley flakes
1/2 tsp dried basil
1/2 tsp salt
1/2 cup shredded Monterey Jack Cheese
Saute zucchini, onion and garlic in skillet in butter until tender and then set aside. In large bowl, whick the eggs, Parmesean cheese, parsley, basil, salt and Monterey Jack cheese. Stir in zucchini mixture. Pour into a greated 1 qt baking dish and bake at 350 degrees for approximately 22 minutes or until set (knife comes out clean when inserted). Let stand for about 10 minutes before cutting.
Zucchini Quiche
6 eggs
4 cups (thnly sliced) zucchini
1 cup grated swiss cheese
1 large onion chopped
1/2 cup Wesson oil
1 cup Bisquick
1 large handful parmesan cheese
salt and pepper (optional)
Mix all indredients well together. Pour into glass pie dish and bake at 350 degrees for approx. 50 minutes.
Hope she enjoys
As a side dish:
cut up zucchini into whatever shapes you like (I use the "circles for this")
large onion chopped finely
garlic minced
salt and pepper to taste
Put some olive oil in pan and saute onion with salt and pepper until soft then add garlic. Saute quickly and then add zucchini. Toss everything around and then barely cover with water. Let simmer until zucchini is soft.
Zucchini Egg Bake
3 cups chopped (peeled if you desire) zucchini
1 large onion, chopped
2 cloves garlic minced
1/4 cup butter
4 eggs
1/2 cup Parmesan cheese
1/8 cup parsley flakes
1/2 tsp dried basil
1/2 tsp salt
1/2 cup shredded Monterey Jack Cheese
Saute zucchini, onion and garlic in skillet in butter until tender and then set aside. In large bowl, whick the eggs, Parmesean cheese, parsley, basil, salt and Monterey Jack cheese. Stir in zucchini mixture. Pour into a greated 1 qt baking dish and bake at 350 degrees for approximately 22 minutes or until set (knife comes out clean when inserted). Let stand for about 10 minutes before cutting.
Zucchini Quiche
6 eggs
4 cups (thnly sliced) zucchini
1 cup grated swiss cheese
1 large onion chopped
1/2 cup Wesson oil
1 cup Bisquick
1 large handful parmesan cheese
salt and pepper (optional)
Mix all indredients well together. Pour into glass pie dish and bake at 350 degrees for approx. 50 minutes.
Hope she enjoys
Zucchini Corn Skillet - SO Yum!
3 small zucchini
1 tbs butter
1 tbs veg oil
1-2 garlic coves, minced
1 can whole kernel corn, drained (or cut from 4 cobs fresh)
1 jar diced pimiento, drained
1 tsp salt
1 tsp lemon pepper
1/2 cup shredded mozarella
2 tbs chopped fresh basil
Cut zucchini into thinly sliced quarters
melt butter w/veg oil in a large skillet, med high heat
add zucchini and garlic, saute 3-4 minutes
add corn and next 3 ingredients, cook, stirring often, 2-3 minutes until zucchini is tender
sprinkle with cheese and basil, heat until cheese melts
This tastes so yummy and looks so pretty. It's my go-to side dish and kids love it.
3 small zucchini
1 tbs butter
1 tbs veg oil
1-2 garlic coves, minced
1 can whole kernel corn, drained (or cut from 4 cobs fresh)
1 jar diced pimiento, drained
1 tsp salt
1 tsp lemon pepper
1/2 cup shredded mozarella
2 tbs chopped fresh basil
Cut zucchini into thinly sliced quarters
melt butter w/veg oil in a large skillet, med high heat
add zucchini and garlic, saute 3-4 minutes
add corn and next 3 ingredients, cook, stirring often, 2-3 minutes until zucchini is tender
sprinkle with cheese and basil, heat until cheese melts
This tastes so yummy and looks so pretty. It's my go-to side dish and kids love it.
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