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Recipes
Shopping list
Ingredients
- 1 lb fresh zucchini
- 1 cup mini sweet peppers
- 1 tablespoon canola oil
- 2 tablespoons Tuscan (or garlic) herb finishing butter, divided
- 1 teaspoon Parmesan bread seasoning
- 8 oz fresh presliced white mushrooms
- 2 tablespoons grated Parmesan cheese
Steps
- Slice zucchini. Remove stems and seeds from peppers; slice peppers into rings. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add zucchini; cook and stir 2–3 minutes until lightly browned.
- Stir in 1 tablespoon butter, seasoning, mushrooms, and sweet peppers; cook and stir 3–4 minutes until mushrooms are tender.
- Remove pan from heat; stir in remaining 1 tablespoon butter until melted. Top with cheese and serve.
Amount per ¼ recipe serving: Calories 130, Total Fat 3g, Sat Fat 0g, Trans Fat 0g, Chol 15mg, Sodium 150mg, Total Carb 10g, Fiber 3g, Sugars 5g, Protein 4g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%