Zucchini with Tomatoes and Basil

In summer, when gardens are overflowing with produce, make this dish with fresh tomatoes. In winter, substitute canned plum tomatoes. MORE+ LESS-

By Pillsbury Kitchens

May 14, 2010

small zucchini (1/2 lb.), cut into 1/2-inch-thick slices

cup coarsely chopped tomatoes

tablespoons chopped fresh basil

1/4

teaspoon salt

1/8

teaspoon pepper

teaspoons lemon juice

tablespoons shredded fresh Parmesan cheese, if desired

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1

In medium saucepan, combine zucchini and 1/4 cup water. Cook over medium heat for 3 to 4 minutes or until crisp-tender. Drain well.
2

Add tomatoes, basil, salt, pepper and lemon juice; mix well. Cook and stir about 1 minute or until thoroughly heated. Sprinkle with cheese.