Ingredients
4
small zucchini (1/2 lb.), cut into 1/2-inch-thick slices
1
cup coarsely chopped tomatoes
2
tablespoons chopped fresh basil
1/4
teaspoon salt
1/8
teaspoon pepper
2
teaspoons lemon juice
2
tablespoons shredded fresh Parmesan cheese, if desired
Preparation
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.
Add tomatoes, basil, salt, pepper and lemon juice; mix well. Cook and stir about 1 minute or until thoroughly heated. Sprinkle with cheese.
