Sauté de courgettes et tomates
| 1 tbsp |
butter |
¼ cup |
onion, chopped |
| 3 cups |
zucchini, chopped |
¼ tsp |
salt |
| ¼ tsp |
basil |
¼ tsp |
pepper |
| 1 tbsp |
parsley, chopped |
2 |
tomatoes, chopped |
| ½ cup |
Thornloe Mild Cheddar Cheese, grated |
|
In a skillet, melt butter; add onions and sauté until transparent. Add zucchini, salt, basil, pepper and parsley. Stir-fry until zucchini is tender. Add the tomatoes, stir for an additional 2 minutes. Sprinkle Thornloe Mild Cheddar cheese on top. Cover briefly, until cheese is melted. Serve hot. Makes 6 servings.
