1 cup (4 ounces) shredded part-skim mozarella cheese
1/2 cup shredded Parmesan cheese
Cook spaghetti according to package directions. Meanwhile, in a large
skillet, saute the zucchini, onion, Italian seasoning, garlic, salt and
pepper in oil and butter for 4-5 minutes or until tender.
Add tomatoes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or
until heated throug. Sprinkle with cheeses; cover and simmer for 2-3 minutes
or until cheese is melted. Drain spaghetti; serve with vegetable mixture.
Cat's note: I used 6 or 7 Roma tomatoes each cut into about 6 chunks (I like
lots of tomatoes!), minced garlic that comes in a jar, and one medium onion,
chopped (and didn't bother to measure it). This dish is really good and the
cheeses just put it over the top. Best of all - no meat!!
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