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Zucchini with Parmesan for two/Veggie Pizza Recipe

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This recipe for Zucchini with Parmesan for two/Veggie Pizza, by , is from The Hall Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pauline Polly Rafanello

Category:
Category:

Ingredients:  
Ingredients:  
Zucchini with Parmesan for two

1 tsp. extra virgin Olive Oil
1 lb. zucchini (about 2 medium) sliced in. thick
1/8 tsp salt
freshly ground pepper to taste
cup Parmesan Cheese

Heat oil in a large nonstick skillet over medium heat. Add zucchini and cook stirring every 2-3 minutes, until tender and most of the slices are golden brown, 20-25 minutes. Reduce heat to medium-low, sprinkle with salt and pepper; stir to combine. Sprinkle with cheese, cover and cook until the cheese is melted, 1-2 minutes. Serve warm.

Directions:
Directions:
Veggie Pizza

3 Packages Crescent Rolls 2 pkgs. (8 oz.) Cream Cheese 1 cup Ranch dressing
1 cup Shredded Sharp Cheddar Cheese cup Broccoli chopped
1 bunch green onions chopped 1 cup chopped mushrooms
1 cup diced tomatoes 6 oz. black olives
4 oz. Alpha sprouts (vary to taste)
Dice and chop vegetables. Shred cheese. Lay Crescent rolls on cookie sheet and mat together.
Bake at 375*, till golden brown. Chill in refrigerator.
Microwave 2 packages cream cheese for 90 seconds till soft to touch.
Combine Ranch Dressing with cream cheese and spread on chilled crescent crust.
Top with other ingredients, cut to desired size, and serve.
Preheat oven to 375

Dice and chop vegetables, Shred cheese. Lay Crescent rolls on cookie sheet and mat together.
Bake at 375*, till golden brown. Chill in refrigerator. Combine Ranch Dressing with cream cheese and spread on chilled crescent crust. Top with other ingredients, cut to desired size, and serve.

 

 

 

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