Ingredients
4
cups hot cooked rice (cooked as directed on package)
1
tablespoon oil
4
cups (4 medium) sliced zucchini
1/2
cup sliced onion
1
teaspoon dried basil leaves
1/2
teaspoon salt
1/8
teaspoon pepper
3
large tomatoes, cut into 1/2-inch slices
4
oz. (1 cup) shredded mozzarella cheese
1
tablespoon chopped fresh chives
Preparation
While rice is cooking, heat oil in large nonstick skillet over medium heat until hot. Add zucchini and onion; cook and stir 3 to 5 minutes or until crisp-tender.
Stir in basil, salt and pepper. Layer tomatoes over zucchini and onion; sprinkle cheese over top. Cook over medium heat about 3 minutes or until cheese is melted. Sprinkle with chives. Serve over rice.
