Zucchini-Artichoke Continental

• 1 (9 oz.) pkg. frozen artichoke hearts
• 2 Tbsp. water
• 3 medium zucchini (1 lb.), sliced 1/4-inch thick (4 c.)
• 2 c. fresh mushrooms, halved
• 2 Tbsp. finely chopped green onion
• 2 cloves garlic, minced
• 1 Tbsp. margarine or butter
• 2 medium tomatoes, cut into wedges and seeded
• 1/4 c. grated Parmesan cheese

1. In 2-quart microwave-safe casserole, microcook artichokes and water, covered, on 100% power (High) for 3 to 4 minutes or until thawed.
2. Stir.
3. Add next 3 ingredients.
4. Cover.
5. Cook on High for 9 to 11 minutes (low-wattage oven for 12 to 14 minutes) or just until tender; stir once.
6. Drain well.
7. Stir in garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.
8. Dot with margarine or butter.
9. Cover; cook on High for 1 minute.
10. Stir in tomatoes; sprinkle with cheese.
11. Let stand 2 minutes.
12. Makes 6 servings.

frozen artichoke, water, zucchini, fresh mushrooms, green onion, garlic, margarine, tomatoes, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=669859 (may not work)