Sauteed Zucchini, Peppers, and Tomatoes

Name: Sauteed Zucchini, Peppers, and Tomatoes
Cuisine: American
Ingredients: 4 medium zucchini, cut into 1/4-inch slices; 1 tsp minced garlic; 1/4 cup grated Parmesan cheese; 2 yellow bell peppers; 2 tbsp olive oil; 1 pints grape tomatoes; 1 Coarse salt and ground pepper; 1 can (14-1/2 ounces) Italian diced tomatoes, undrained (option A); 2 tbsp Garlic and Herb Sauce Mix (recommended: Knorr)

jsimpsonvol3 @cook_3458269

Sauteed Zucchini, Peppers, and Tomatoes

jsimpsonvol3 @cook_3458269

Saved

Ingredients

4 mediumzucchini, cut into 1/4-inch slices
1 tspminced garlic
1/4 cupgrated Parmesan cheese
2yellow bell peppers
2 tbspolive oil
1 pintsgrape tomatoes
1Coarse salt and ground pepper
1 can(14-1/2 ounces) Italian diced tomatoes, undrained (option A)
2 tbspGarlic and Herb Sauce Mix (recommended: Knorr)

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Steps

1

Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.
2

Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes. Sprinkle with Parmesan cheese.
3

(diced)Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, for 9-10 minutes or until liquid is evaporated. Sprinkle with Parmesan cheese. Serve with a slotted spoon. Yield: 6 servings.