Zucchini with Edamame and Tomatoes

Jazz up the familiar rotisserie or roast chicken with this new veggie combination featuring edamame. MORE + LESS -

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

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

medium tomato, coarsely chopped (1/2 cup)

teaspoons chopped fresh basil leaves

1/4

teaspoon garlic salt

1/8

teaspoon pepper

tablespoon shredded Parmesan cheese

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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.

Soy foods such as edamame contain soy protein and isoflavones, two components with promise in helping to reduce heart disease risk.
Edamame are green or unripened soybeans. You’ll find packages of frozen in-the-pod or shelled edamame in the frozen foods section, or fresh in the produce section with other Asian vegetables.