Total Time
20mins
Prep 10 mins
Cook 10 mins

I think this came from Family Circle magazine a number of years ago.

Ingredients Nutrition

Directions

  1. In a shallow 2-quart microwave-safe casserole, place zucchini, yellow squash, mushrooms, onions, margarine, basil and pepper. Cover with a sheet of wax paper.
  2. Microwave on HIGH until squash is crisp-tender, 8 to 10 minutes, rotating halfway through cooking time.
  3. Add tomato wedges and sprinkle with cheese. Microwave on HIGH 2 to 3 minutes.
Most Helpful

Yummy and extra easy. I used red onion, and baby portabella mushrooms. I used the leftovers in a omelet the next morning. Mmm!

Teddy's Mommy January 17, 2010

The ease of this recipe makes it worth the try. The basil was added along with the tomatoes and everything was topped off with salt and freshly ground black pepper at serving with an additional sprinkling of Parmesan.

PaulaG September 20, 2007

Wow, this was so easy and so good. I omitted onion, and used dried basil (1 tsp.). It was colorful and made a nice presentation on the plate.

bethyjstar August 17, 2007