Second Day

Thursday night I made a vegetable recipe from my nutritionist, Avril. I used the fresh spring onions in it ... but the red peppers and zucchini came from the store:

1 red pepper sliced into strips
1 small onion sliced into strips
4 small zucchini, thinly sliced (I used two, and it was plenty)
1/2 cup spaghetti sauce
3/4 cup shredded mozzarella cheese (this seemed like a lot, next time I'll use less)
2 T grated parmesan cheese

Cook and stir peppers and onions in large skillet sprayed with cooking spray on medium heat for 5 min. Add zucchini, cook and stir 2 min.

Stir in spaghetti sauce, cover. Cook 8 min or until vegetables are crisp-tender, stirring occasionally.

Sprinkle with cheeses, cook, covered, 1 min or until mozzarella is melted.

It was very good, and I'll make it again when fresh zucchini comes from the farm.