Low Carb and Keto Option
"Sauteed vegetables make a great pairing to any main course!"
Sautéed Summer Veggies
Servings – 4 Prep Time – 10 Minutes Cook Time – 20 Minutes
Ingredients:
1 medium-large zucchini, sliced 1/4" thick
1 medium-large yellow zucchini/summer squash, sliced 1/4" thick
1 medium yellow or purple/red onion, sliced 1/4" thick
1 12 oz package of frozen broccoli florets, thawed
10 cremini or white button mushrooms, sliced
1 tsp salt
2 tsp pepper
1/2 tsp garlic powder
1/2 1.0oz packet of dry ranch dressing mix
1/2 stick butter
2 tbsp olive oil
Directions:
In a large frying pan melt butter on medium-high heat. Once butter is melted add in olive oil.
Slice yellow and green zucchini into 1/4″ thick slices.
Chop onion into 1/4″ thick semi circle pieces.
Slice mushrooms into 4 slices each.
Place zucchini, onions, and mushrooms into frying pan to sauté for 5 minutes. Mixing to coat vegetable mixture with butter.
Sprinkle in garlic powder, salt, pepper and 1/2 packet of ranch dressing mix.
Add in thawed broccoli.
Mix well and sauté for 15 minutes on medium heat. Remove from heat and serve with your choice of meat or pasta.
"Delicious over buttered noodles, or with a grilled piece of chicken, fish or steak!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.