Sauteed cauliflower & zucchini
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
EVA ESTES BXGT29B | ||
1 | bunch | Cauliflower; separated |
4 | ounces | Butter |
1½ | teaspoon | Salt |
¼ | teaspoon | Pepper |
1 | teaspoon | Lemon juice |
1 | teaspoon | Basil |
1 | teaspoon | Oregano |
1 | tablespoon | Onion, chopped |
3 | mediums | Zucchini; sliced 1/2\" thick |
½ | cup | 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 10-15 minutes or until zucchini is tender. Remove from heat and toss with cheese
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