Sauteed Cauliflower & Zucchini
Yield
6 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
cauliflower florets
separated |
*
|
| 4 | ounces |
butter
|
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | teaspoon |
basil
|
*
|
| 1 | teaspoon |
oregano
|
|
| 1 | tablespoon |
onions
chopped |
|
| 3 | each |
zucchini
medium, sliced 1/2 inch thick |
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
cauliflower florets
separated |
*
|
| 115.6 | ml/g |
butter
|
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
lemon juice
|
|
| 5 | ml |
basil
|
*
|
| 5 | ml |
oregano
|
|
| 15 | ml |
onions
chopped |
|
| 3 | each |
zucchini
medium, sliced 1/2 inch thick |
|
| 118 | 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
