Zucchini with Parmesan Sauce

Zucchini with Parmesan Sauce
By: Kraft Philadelphia

3 zucchini (1lb), cut diagonally into ½ inch thick slices
2 yellow squash, cut diagonally into ½ inch thick slices
1 red onion, cut into wedges
1 Tablespoon oil
1 tub (8oz) Philadelphia Chive and Onion Cream Cheese Spread
1/3 cup fat-free milk
¼ cup grated parmesan cheese
¼ teaspoon herb and spice blend seasoning

Cook and stir vegetables in hot oil in large skillet 5-7 minutes or until crisp-tender.

Meanwhile, place remaining ingredients in small saucepan; cook on low heat until cream cheese spread is completely melted and mixture is well blended and heated through, stirring occasionally.

Serve sauce over vegetables.

Makes 8 servings