Gather the produce at the market to make these bagels topped with sautéed fresh vegetables and Monterey Jack cheese.
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3 tablespoons Land O Lakes® Butter
1 1/2 cups sliced 1/4 inch fresh mushrooms
1/2 cup sliced 1/8-inch red onion, separated into rings
2 medium (2 cups) zucchini, sliced 1/8-inch
1 teaspoon dried basil leaves
1/2 teaspoon finely chopped fresh garlic
1/4 teaspoon salt
1/4 teaspoon pepper
4 plain bagels, split
8 ounces (2 cups) Land O Lakes® Monterey Jack Cheese shredded
8 slices tomato
Heat oven to 375°F.
Melt butter in 10-inch skillet until sizzling; stir in all remaining ingredients except bagels, cheese and tomato. Cook over medium heat, stirring occasionally, 4-5 minutes or until vegetables are crisply tender.
Meanwhile, place bagels on baking sheet; place cheese on each bagel half. Bake 5 minutes or until cheese is melted.
Remove bagels from oven; top each with 1 slice tomato. Divide zucchini mixture between bagels; top with remaining cheese. Continue baking 4-5 minutes or until cheese is melted.
Explore reviews fromour online community
Yummy and simple. This one is a keeper for a quick weeknight meal. The veggies took a bit longer to cook than 5 minutes and whole wheat bagels increased the fiber. It was almost more like a de-constructed veggie burger. My only change is next time I will reduce the amount of bagels used. Only my husband was able to eat 2 bagel halves. My teenage girls and I felt full with 1 bagel half.