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1¼ pounds Zucchini (about 5 small)
1 large bell pepper
2 Tablespoons oil
1 cup well-drained ripe olive halves
1 cup sliced green onion (including part of the tops)
2 cloves garlic, minced or pressed
1½ teaspoons oregano
½ teaspoon pepper
½ cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Cut the Zucchini into ¼ inch wide by 2 inch long strips. Cut the bell pepper up the same way. Heat the oil in a large frying pan over medium heat & stir in the Zucchini & bell pepper. Cover & cook, stirring occasionally, for about 8 minutes or until tender but crisp when pierced. Remove from the heat & stir in the olive halves, green onions, garlic, oregano, & pepper. Mix well. Mix in the Parmesan cheese. Arrange the Zucchini Filling over the tomato sauce & sprinkle with the mozzarella cheese.
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Recipe Cloud Tags:- pepper
- tender
- onion
- zucchini
- zucchini
- cloves
- frying
- filling
- minutes
- shredded
- tablespoons
- cheese
- grated
- teaspoon
- medium
- parmesan
- pounds
- sliced
- arrange
- olive
- minced
