Here's one of the tastier ways to enjoy a bumper crop of zucchini: Sauté in a skillet with garlic and onions, then toss with sour cream and Parmesan.
What You Need
Original recipe yields 8 servings
1 Tbsp. olive oil
1 onion, sliced
1 clove garlic, minced
3 zucchini, cut into 1/2-inch-thick slices
1/4 cup water
1/4 tsp. black pepper
1 bay leaf
3 tomatoes, chopped
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oil in large saucepan on medium-high heat. Add onions and garlic; cook and stir 3 to 4 min. or until crisp-tender.
Add zucchini; cook and stir 5 min. Add water, pepper and bay leaf. Bring to boil. Stir in tomatoes; simmer on medium-low heat 5 min. Remove and discard bay leaf.
Stir sour cream and cheese into vegetable mixture.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.