Quick Veggie Parmesan Print Email

2/3 cup chicken stock
2 zucchini (about 1 pound) grated
2-3 carrots, grated
4 oz. mushrooms, sliced
1 tsp. butter
salt and freshly-ground pepper
1-2 TBS Parmigiano-Reggiano
4 oz. mozzarella, grated

In a skillet, boil stock to reduce by half. Add carrots, zucchini, mushrooms and butter. Simmer to soften veggies and reduce stock even further. Remove to a serving dish and toss with cheeses.

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