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Sauteed Cauliflower & Zucchini

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Submitted by chukaa

YIELD

6 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

1 1
BUNCH BUNCH CAULIFLOWER FLORETS
separated *
4 115.6
OUNCES ML/G BUTTER
1 ½ 7.5
TEASPOONS ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML LEMON JUICE
1 5
TEASPOON ML BASIL *
1 5
TEASPOON ML OREGANO
1 15
TABLESPOON ML ONIONS
chopped
3 3
EACH EACH ZUCCHINI
medium, sliced 1/2 inch thick
½ 118
CUP ML PARMESAN CHEESE
grated

Directions

In large skillet cook cauliflowerets in boiling salted water about 5 minutes or until just tender.

Pour off water and remove cauliflower.

Melt butter in skillet; stir in salt, pepper, lemon juice, basil, oregano, and onion.

Add zucchini and cauliflower.

Cover and cook over low heat for 10 to 15 minutes or until zucchini is tender.

Remove from heat and toss with cheese

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 186 86% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 834mg 35%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 14% Vitamin C 29%
Calcium 12% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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