Recipe serves 7 people (about 1 cup each)
2 Tbsp vegetable oil
5 medium zucchini, sliced (about 7 1/2 c.)
1 medium onion, chopped (about 1/2 c.)
1/4 tsp. garlic powder or 1 clove garlic, minced
1 1/2 c. Prego Traditional Italian Sauce
1/2 c. shredded mozzarella cheese or cheddar cheese
Heat the oil in a 12-in skillet over medium-high heat. Add the zucchini, onion, and garlic powder and cook until the vegetables are tender-crisp. Stir the sauce in the skillet and heat it through. Sprinkle with cheese. Cover and cook until cheese is melted.
These ingredients are the very basic foundation of adding multiple vegetables to the dish. The more varieties your skillet have, the more delicious it will taste. However, the more variety of other food will make it too much to fit in a 12-in skillet so I would recommend cutting down on the amount of zucchini in the skillet and balance it with other food equaling to about 7 1/2 cups in total. You can add sliced brats or italian sausage, green peppers, mushroom, artichokes, and tons other food to this skillet. For meats, please brown them before cooking zucchini and remove the meat from the skillet to cook vegetables and return to the skillet right before adding pasta. For vegetables other than zucchini, mix with zucchini and cook together until they are tender-crisp. For mushrooms or artichoke, make sure they are drained completely and then add to the skillet right after the vegetables are tender-crisp and before the pasta sauce is added
This recipe is found in a recipe book and online so here is the link to the recipe at campbell's: http://www.campbellskitchen.com/recipes/mozzarella-zucchini-skillet-25403
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