Zucchini Vegetable Toss

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prep time

10 min

total time

22 min

makes

12 servings, 1/2 cup (125 mL) each

photo by:

kraft

recipe by: kraft

What You Need

3 Tbsp. Kraft Extra Virgin Olive Oil Sun-Dried Tomato Dressing

1 onion, thinly sliced

1 clove garlic, minced

1 tsp. Italian seasoning

3 zucchini (1 lb./450 g), cut diagonally into 1/2-inch-thick slices

1 cup snow peas

1 cup cherry tomatoes, halved

2 Tbsp. Kraft 100% Parmesan Light Grated Cheese

Make It

HEAT dressing in large skillet on medium-high heat. Add onions, garlic and seasoning; cook 3 min., stirring occasionally. Add zucchini; cook and stir 4 to 5 min. or until crisp-tender.

STIR in snow peas and tomatoes; cook 2 to 3 min. or until heated through, stirring occasionally.

SPRINKLE with cheese; cover. Remove from heat. Let stand 1 min.

kraft kitchens tips

Substitute

Substitute 1 lb. (450 g) Japanese or other small eggplant slices for the zucchini. Just cut the eggplant lengthwise in half, then crosswise into 1/4-inch-thick slices before adding to the cooked onions, garlic and seasoning.