| |
| |
| 3 Tbs |
|
Butter Flavor Crisco all-vegetable shortening or 3 tablespoons Butter Flavor Crisco stick |
|
| 1 |
|
medium onion, thinly sliced and separated into rings |
|
| 1 |
|
clove garlic, minced |
|
| 1 lb |
|
zucchini (about 4 small), cut into 2-1/2 1/2-inch strips |
|
| 1 cup |
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sliced fresh mushrooms |
|
| 10 |
|
cherry tomatoes, cut in half lengthwise |
|
| 1/2 tsp |
|
salt |
|
| 1/4 tsp |
|
dried oregano leaves |
|
| 1/8 tsp |
|
pepper |
|
|
|
| |
| In large skillet melt Butter Flavor Crisco. Add onion and garlic. Cook and stir over medium heat until onion is tender. Add zucchini and mushrooms. Cook for 10 to 12 minutes, stirring occasionally. Add tomatoes, salt, oregano and pepper. Cook for 2 to 3 more minutes, or until zucchini is tender. Sprinkle with Parmesan cheese before serving, if desired. |
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| |
| Recipe Source |
Source: Crisco
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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