4 cups mushroom slices
4 cups zucchini slices
1/4 cup Parkay Margarine
1/2 cup spaghetti sauce
1/4 pound Velveeta Pasteurized Process Cheese Spread, cubed
2 teaspoons dried oregano leaves, crushed


In large skillet, saute vegetables in margarine until crisp-tender. Drain. Reduce heat to low. Add sauce, Velveeta and oregano. Stir until Velveeta is melted.

Makes 4 to 6 servings

This recipe created by Kraft Foods.