When summer provides an abundance of zucchini, tomatoes and green peppers, you can quickly put this together for a light supper.
INGREDIENTS
3 green peppers
2 TBS butter or margarine
1/4 cup chopped onions
2 medium zucchini, diced
1 medium tomato, diced
1 tsp dried thyme leaves
1/4 tsp black pepper
Parmesan cheese
TIPS:
Extra salt is not added as butter contains enough salt. Fresh vegetables, especially from a farmer's market, do not need over-salting or seasoning. Enjoy the natural, lively taste of the vegetables.
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oven 400 degrees F.
1. Cut each green pepper in half. Remove seeds and membranes.
2. Heat the butter. Briefly saute onions and zucchini. Stir in tomato, thyme and black pepper.
3. Spoon mixture into pepper halves. Place in baking dish. Pour 1/4 cup water into the dish.Cover.
4. Bake at 400 degrees for 30 to 40 minutes until the peppers are barely tender. Serve with Parmesan cheese.
MICROWAVE DIRECTIONS:
Saute onions and zucchini in a microwave-safe dish on HIGH (100%) poweer for 3 minutes. Add seasonings. Fill peppers with mixture. Microwave on MEDIUM-HIGH (70%) power for 8 to 10 minutes. Sprinkle with Parmesan cheese.
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