Zucchini and Parmesan Sauce
3 medium zucchini, cut diagonally
into 1/2-inch-thick slices
2 medium yellow squash, cut
diagonally into 1/2-inch-thick slices
1 medium red onion, cut into wedges
2 Tbsp. oil
1 tub (8 oz.) PHILADELPHIA Chive & Onion
Cream Cheese Spread
1/3 cup fat free milk
1/4 cup KRAFT 100% Grated Parmesan Cheese
1/4 tsp. herb and spice blend seasoning
Cook and stir zucchini, squash and onion in oil in
large skillet 5 to 7 minutes or until tender-crisp.
Meanwhile, mix remaining ingredients in small
saucepan; cook on low heat until cream cheese
spread is melted and mixture is thoroughly heated,
stirring occasionally. Serve over vegetables.
Makes 8 servings
Mix vegetables and oil in 2-quart microwavable
dish; cover. Microwave on HIGH 9 to 10 minutes
or until tender-crisp, stirring after 5 minutes.
Mix remaining ingredients in 1-quart glass measuring
cup. Microwave 2-1/2 to 3 minutes or until thoroughly
heated, stirring every minute. Serve over vegetables.