[MOL] garden recipe: Tomato and Zucchini Melt [00719] Medicine On Line

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[MOL] garden recipe: Tomato and Zucchini Melt

Tomato and Zucchini Melt
Yield: 6 servings

3 Tablespoons Oil or melted Butter
1 cup (1 medium) Onion, sliced 1/8 inch thick
1/2 teaspoon finely chopped fresh Garlic
3 cups (3 medium) Zucchini, sliced 1/8 inch thick
2 tsp. Basil Leaves
1/8 teaspoon Salt
1 medium ripe Tomato, cut into wedges
1 cup shredded Mozzarella Cheese

In a 10-inch skillet, melt butter or warm oil over
medium heat.

Add onion, garlic, zucchini, basil, and salt — in other
words, all ingredients except the tomato and cheese.

Continue cooking, stirring occasionally, until zucchini
is crisply tender (about 7-10 minutes).

Add tomato wedges; sprinkle with cheese.

Cover; let stand 2 minutes or until cheese is melted.

Enjoy the bounty!

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