Zucchini with Edamame and Tomatoes

 

1

small zucchini, cut lengthwise into fourths, then cut crosswise into 1/2-inch slices

1

cup Cascadian Farm® frozen organic shelled edamame (from 10-oz bag), thawed

1

medium tomato, coarsely chopped (1/2 cup)

2

teaspoons chopped fresh basil leaves

1/4

teaspoon garlic salt

1/8

teaspoon pepper

1

tablespoon shredded Parmesan cheese

• 1 In 2-quart saucepan, heat 1/4 cup water to boiling over medium heat. Add zucchini and edamame; simmer 3 to 5 minutes or until vegetables are crisp-tender. Drain well; return to saucepan.
• 2 Stir in remaining ingredients except cheese. Cook and stir about 1 minute or until heated.
• 3 Place zucchini mixture in serving dish. Sprinkle with cheese.