Zucchini and Parmesan Sauce

3 medium zucchini, cut diagonally
into 1/2-inch-thick slices

2 medium yellow squash, cut
diagonally into 1/2-inch-thick slices

1 medium red onion, cut into wedges
2 Tbsp. oil

1 tub (8 oz.) PHILADELPHIA Chive & Onion
Cream Cheese Spread

1/3 cup fat free milk
1/4 cup KRAFT 100% Grated Parmesan Cheese
1/4 tsp. herb and spice blend seasoning

Cook and stir zucchini, squash and onion in oil in large skillet 5 to 7 minutes or until tender-crisp.

Meanwhile, mix remaining ingredients in small saucepan; cook on low heat until cream cheese spread is melted and mixture is thoroughly heated, stirring occasionally. Serve over vegetables.

Makes 8 servings

Microwave:
Mix vegetables and oil in 2-quart microwavable dish; cover. Microwave on HIGH 9 to 10 minutes or until tender-crisp, stirring after 5 minutes. Mix remaining ingredients in 1-quart glass measuring cup. Microwave 2-1/2 to 3 minutes or until thoroughly heated, stirring every minute. Serve over vegetables.

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