Sauteed cauliflower and 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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