Tscan Zucchini

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Difficulty: Easy - for beginners


1 tablespoon canola oil
1 pound zucchini, sliced
1 tablespoons Tuscan herb finishing butter
1 teaspoon Parmesan bread dipping seasoning
8 ounces white mushrooms, sliced
1 cup mini sweet peppers, seeds removed and thinly sliced into rings
1 tablespoons Tuscan herb finishing butter
2 tablespoons grated Parmesan Cheese


Preheat large saute pan on medium high. Place oil in pan. Add zucchini. Stir until lightly browned. Stir in butter, seasoning, mushrooms and peepers, Cook until mushrooms are tender, Remove from heat, Stir in remaining butter until melted. Top with cheese and serve


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