Cooking is a breeze when you make this Easy Zucchini and Veggie Skillet! Include tasty mushrooms and juicy sliced tomatoes in this flavorful dish.
What You Need
Original recipe yields 4 servings
2 Tbsp. KRAFT Lite Balsamic Vinaigrette Dressing
1 onion, thinly sliced
1 cup sliced fresh mushrooms
2 cloves garlic, minced
3 small zucchini, sliced
1 can (14.5 oz.) petite diced tomatoes, drained
1/2 tsp. dried Italian seasoning
1 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil
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Let's Make It
Heat dressing in large skillet on medium heat. Add onions, mushrooms and garlic; cook 5 min., stirring occasionally. Stir in zucchini; cook 2 min. or until onions are crisp-tender, stirring frequently.
Stir in tomatoes and seasoning; cook 2 to 3 min. or until most the liquid is absorbed, stirring occasionally.
Serve topped with cheese and basil.
Purchasing and Storing Mushrooms
Look for fresh mushrooms that are blemish-free, without slimy spots or signs of decay. When sealed in plastic, mushrooms quickly become slimy and moldy. Remove from carton and refrigerate, unwashed, in a paper bag. The paper absorbs excess moisture and allows the mushrooms to breathe. Or, remove plastic wrap from carton and wrap carton in paper towels.
Top with 1/4 cup finely chopped red peppers before serving.
Prepare using KRAFT Lite Balsamic Roasted Garlic Vinaigrette Dressing.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.