Ingredients
1/3
cup fat-free Italian dressing
2
medium zucchini, cut into 1/4-inch slices
1
medium red bell pepper, cut into 1/2-inch slices
1
cup sliced fresh mushrooms
1
cup sliced onion
2
tablespoons dry white wine or chicken broth
3
tablespoons shredded Parmesan cheese
Preparation
In 10-inch skillet, cook dressing, zucchini, bell pepper, mushrooms and onion over medium-high heat about 5 minutes, stirring frequently, until dressing has almost evaporated.
Stir in wine. Cover; cook about 2 minutes or until vegetables are crisp-tender. Sprinkle with cheese.
