Try this Company Broccoli and Zucchini Saute recipe, or contribute your own.
Suggest a better description1. Cut broccoli into 1x2" pieces. Cut zucchini into 1/2"-thick slices. Cut each green onion into 2" pieces (if root ends are too thick, cut each lengthwise in half). 2. In 8-quart Dutch oven over medium heat, in 1/3 cup hot salad oil, cook green onions, stirring frequently, until tender, about 3 minutes. With rubber spatula, stir in broccoli and 1 1/4 teaspoon salt until broccoli is coated with oil. Add water; cover Dutch over and cook broccoli 5-8 minutes, stirring occasionally, until tender-crisp. Remove vegetables and liquid to bowl. 3. In same Dutch oven over medium heat, in 1/4 cup hot salad oil, cook zucchini, basil, and 1 teaspoon salt, stirring occasionally, until zucchini is tender-crisp. Return broccoli mixture to Dutch oven; add soy sauce; mix well. 4. Line large platter with lettuce leaves. Spoon vegetables onto lettuce-leaf-lined platter. Serve hot or refrigerate to serve cold later. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 2 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.4mg | 1 % | |
Potassium 18.5mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.2g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2
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