Ingredients

Instructions

  1. In a shallow 2-quart microwave-safe casserole, place zucchini, yellow squash, mushrooms, onions, margarine, basil and pepper. Cover with a sheet of wax paper.
  2. Microwave on HIGH until squash is crisp-tender, 8 to 10 minutes, rotating halfway through cooking time.
  3. Add tomato wedges and sprinkle with cheese. Microwave on HIGH 2 to 3 minutes.