Sauteed cauliflower and zucchini

Yield: 6 servings

Measure 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

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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