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Add a photoServings: 6
Ingredients
- 1 bn Cauliflower, separated
- 4 ounce Butter
- 1Â 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 tsp Lemon juice
- 1 tsp Basil
- 1 tsp Oregano
- 1 Tbsp. Onion, minced
- 3 med Zucchini, sliced 1/2" thick
- 1/2 c. Parmesan cheese, grated
Directions
- In large skillet cook cauliflowerets in boiling salted water about 5 min or possibly till just tender. Pour off water and remove cauliflower. Heat butter in skillet; stir in salt, pepper, lemon juice, basil, oregano, and onion. Add in zucchini and cauliflower. Cover and cook over low heat for 10-15 min or possibly till zucchini is tender. Remove from heat and toss with cheese
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 6 servings | |
| Calories 188 | |
| Calories from Fat 157 | 84% |
| Total Fat 17.9g | 22% |
| Saturated Fat 11.19g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 827mg | 34% |
| Potassium 269mg | 8% |
| Total Carbs 3.89g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.81g | 1% |
| Protein 4.56g | 7% |
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