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Skillet-Roasted Cauliflower and Squash

Skillet-Roasted Cauliflower and Squash

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Rated: 0
  • Makes: 4 servings
  • Prep 15 mins
  • Cook 20 mins
  • Serving Size: 1 cup
  • Carb Grams Per Serving: 7

Ingredients

  • 4 cups cauliflower florets
  • 1 tablespoon olive oil
  • 1 medium zucchini and/or yellow summer squash, halved lengthwise and cut crosswise into 1/2-inch thick slices (about 1-1/2 cups)
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

Directions

  1. 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.

Diabetic Exchanges

Fat (d.e): 0.5; Vegetables (d.e): 1