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Parmesan Vegetable Saute Recipe
Parmesan Vegetable Saute Recipe photo by Taste of Home

Parmesan Vegetable Saute Recipe

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“I came up with this recipe one evening when I didn’t have enough time to make pasta primavera,” recalls Caroline Sperry in Shelby Township, Michigan. “It’s a hearty veggie dish…and so savory and fun to toss around in a skillet!”
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 2 medium zucchini, cut into 1/4-inch slices
  • 1-1/4 cups sliced fresh mushrooms
  • 1/2 cup chopped green onions
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 medium tomato, chopped
  • 2 tablespoons shredded Parmesan cheese

Nutritional Facts

3/4 cup equals 104 calories, 8 g fat (1 g saturated fat), 2 mg cholesterol, 347 mg sodium, 7 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 vegetable, 1-1/2 fat.

Directions

  1. In a large skillet, saute the zucchini, mushrooms, onions, garlic, salt and pepper in oil for 6-8 minutes or until tender. Remove from the heat; stir in tomato. Sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Parmesan Vegetable Saute in Simple & Delicious January/February 2007, p48

Nutritional Facts

3/4 cup equals 104 calories, 8 g fat (1 g saturated fat), 2 mg cholesterol, 347 mg sodium, 7 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 vegetable, 1-1/2 fat.

Reviews for Parmesan Vegetable Saute

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   (4)
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MY REVIEW
Reviewed Feb. 20, 2010

I was looking for a new vegetable side dish when I came across this one & after reading its contents, I knew I had found a winner which proved to be correct when I presented it to my family at dinner tonight. I subsituted halved cherry tomatoes in place of the chopped tomato

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