Sauteed Cauliflower And Zucchini

It would not have been right for the restoration of human nature to be left undone, and…it could not have been done unless man paid what was owing to God for sin. But the debt was so great that, while man alone owed it, only God could pay it, so that the same person must be both man and God. Thus it was necessary for God to take manhood into the unity of His Person, so that he who in his own nature ought to pay and could not should be in a person who could… The life of this Man was so sublime, so precious, that it can suffice to pay what is owing for the sins of the whole world, and infinitely more.

Anselm

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Mimi, Vegetables	6	Servings

INGREDIENTS

		EVA ESTES BXGT29B
1		Cauliflower, separated
4	oz	Butter
1 1/2	t	Salt
1/4	t	Pepper
1	t	Lemon juice
1	t	Basil
1	t	Oregano
1	T	Onion, chopped
3		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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 190 Calories From Fat: 159 Total Fat: 18.1g Cholesterol: 48mg Sodium: 719mg Potassium: 284.6mg Carbohydrates: 4g Fiber: 1.2g Sugar: 2.6g Protein: 4.7g