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Zucchini with Parmesan Sauce

  • 8servings
  • 17minutes
  • 140calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 zucchini (1 lb.), cut diagonally into 1/2-inch-thick slices

  2. 2 yellow squash , cut diagonally into 1/2-inch-thick slices

  3. 1 red onion , cut into wedges

  4. 1 Tbsp. oil

  5. 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread

  6. 1/3 cup fat-free milk

  7. 1/4 cup KRAFT Grated Parmesan Cheese

  8. 1/4 tsp. herb and spice blend seasoning

Instructions Jump to Ingredients ↑

  1. COOK and stir vegetables in hot oil in large skillet 5 to 7 min. or until crisp-tender.

  2. MEANWHILE, mix remaining ingredients in small saucepan; cook on low heat until cream cheese spread is completely melted and mixture is well blended and heated through, stirring occasionally.

  3. SERVE sauce over vegetables.

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