| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables, Mimi | 6 | Servings | |
INGREDIENTS
| EVA ESTES BXGT29B | ||
| 1 | bn | Cauliflower; separated |
| 4 | oz | Butter |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | ts | Lemon juice |
| 1 | ts | Basil |
| 1 | ts | Oregano |
| 1 | tb | Onion, chopped |
| 3 | md | Zucchini; sliced 1/2" thick |
| 1/2 | c | Parmesan cheese; grated |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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