Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | 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 |
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