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Gina Sauteed Broccoli Florets, Zucchini and Mushrooms
Date product posted
Mon January 26, 2004
1 1/2 zucchini -- sliced and chopped
1/2 cup sliced mushrooms -- 1 large handful - I estimated 1/2 cup for nutritional counting
2 stalks broccoli florets
(I save the stalks to make Appletree Salad
later in the week, YUM)
1 clove garlic -- crushed
salt and pepper
sprinkling of Italian Seasonings
1 squeeze of lemon
2 tablespoons olive oil
How To Prepare:
In a skillet, heat the olive oil and throw in all the veggies, sprinkle on
the seasonings and cover with a lid so that the steam helps cook them too.
Temp should be med-high. Stir occasionally and when the broccoli is bright
green throw in the garlic and cook for two more minutes. Before taking off
heat, squeeze lemon juice over.
Slice three tomato slices for each plate, season with salt and pepper and
drizzle balsamic and olive oil over. Exquisite!!
Serve with a lemon wedge alongside Chicken Breasts with Rosemary, Lemon & Garlic - recipe in the Chicken/Poultry/Eggs category here.
Number of Servings:
Carbs per serving - include all nutritional information if known:
11 total recipe excluding broccoli, lemon juice and italian seasonings