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     Title: Zucchini Parmesan
Categories: Squash, Cheese, Vegetables
     Yield: 6 servings

     4 md Zucchini; in 1/4" slices
     1 tb Olive oil
     1 ts Garlic; minced
14 1/2 oz Can Italian diced tomatoes;
          - undrained
     1 ts Seasoned salt
   1/4 ts Pepper
   1/4 c  Parmesan cheese; grated

 In a large skillet, saute zucchini in oil until crisp-tender. Add
 garlic; cook 1 minute longer.

 Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered,
 until liquid is evaporated, 9-10 minutes. Sprinkle with Parmesan
 cheese. Serve with a slotted spoon.

 Recipe by Sandi Guettler, Bay City, Michigan

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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