Skillet Parmesan Zucchini

By srumbel

Zucchini and other garden veggies are skillet cooked until crisp-tender before being topped with mozzarella and Parmesan. So easy—and so good.
from kraftrecipes.com

Ingredients

• 1 1 1 small red pepper, chopped
• 1 1 1 small onion, chopped
• 4 4 4 small zucchini (1 lb.), thinly sliced
• Squash Baby Green Zucchini/ Courgette
• 1/2 1/2 1/2 cup CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 3/4 3/4 2% cup KRAFT 2% Milk Shredded Mozzarella Cheese
• 2 2 2 Tbsp. KRAFT Grated Parmesan Cheese
• to is my family's favorite for zucchini but like another reviewer you have to use Basil, garlic...
• a

Preparation

Step 1

Cook and stir peppers and onions in large nonstick skillet sprayed with cooking spray on medium heat 5 min. Add zucchini; cook and stir 2 min.
Stir in pasta sauce; cover. Cook 8 min. or until vegetables are crisp-tender, stirring occasionally.
Sprinkle with cheeses; cook, covered, 1 min. or until mozzarella is melted.

4 servings, about 3/4 cup each