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Ingredients
1/2 cup canned Italian tomatoes (with liquid); drain, seed and chop
tomatoes, reserving liquid
1 tsp minced fresh parsley
1 garlic clove, minced
1/4 tsp oregano leaves
1/8 tsp salt
1 medium yellow squash (about 5 ounces),
sliced (1/4-thick slices)
Method
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In 1-quart microwave casserole combine
tomatoes with liquid, parsley, garlic, oregano, and salt; add squash
and stir to combine.
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Cover with vented plastic wrap and
microwave on High (100%) for 5 minutes, stirring halfway through
cooking.
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Let stand, covered, for 1 minute.
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