Zucchini-Artichoke Continental
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A italian take on zucchini-artichoke continental, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1 (9 oz.) pkg. frozen artichoke hearts
- 2 Tbsp. water
- 3 medium zucchini (1 lb.), sliced 1/4-inch thick (4 c.)
- 2 c. fresh mushrooms, halved
- 2 Tbsp. finely chopped green onion
- 2 cloves garlic, minced
- 1 Tbsp. margarine or butter
- 2 medium tomatoes, cut into wedges and seeded
- 1/4 c. grated Parmesan cheese
Method
In 2-quart microwave-safe casserole, microcook artichokes and water, covered, on 100% power (High) for 3 to 4 minutes or until thawed.
Stir.
Add next 3 ingredients.
Cover.
Cook on High for 9 to 11 minutes (low-wattage oven for 12 to 14 minutes) or just until tender; stir once.
Drain well.
Stir in garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Dot with margarine or butter.
Cover; cook on High for 1 minute.
Stir in tomatoes; sprinkle with cheese.
Let stand 2 minutes.
Makes 6 servings.
Rate:
