| 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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