Skillet-Roasted Cauliflower and Squash
- Makes: 4 servings
- Serving Size: 1 cup
- Carb Grams Per Serving: 7
zucchini and/or yellow summer squash, halved lengthwise and cut crosswise into 1/2-inch thick slices (about 1-1/2 cups)
ground black pepper
- In a large nonstick skillet cook cauliflower, covered, in hot oil over medium heat for 15 minutes, stirring occasionally. Turn heat to medium-low if cauliflower browns too quickly. Add zucchini, salt, and pepper; toss to coat. Cover and cook for 5 to 10 minutes more or until vegetables are just tender and lightly browned, stirring occasionally.
Nutrition Facts Per Serving:Servings Per Recipe: 4
PER SERVING: 63 cal., 4 g total fat (1 g sat. fat), 108 mg sodium, 7 g carb. (3 g fiber, 3 g sugars), 3 g pro.