Ingredients
- Servings: 4
- 4 cups mushrooms, sliced
- 4 cups zucchini, sliced
- 1/4 cup margarine
- 1/2 cup spaghetti sauce
- 1/4 lb velveeta cheese, cubed
- 2 teaspoons dried oregano leaves, crushed
Recipe
- 1 in large skillet, saute vegetables in margarine until crisp-tender. drain.
- 2 reduce heat to low. add sauce, velveeta cheese and oregano; stir until velveeta is melted.
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