Vegetables Parmesan

Name: Vegetables Parmesan
Ingredients: 2 Tbsp. oil; 2 medium zucchini, cut into 1/2-inch slices; 2 onions, sliced; 1 garlic clove, cut in half; 2 Tbsp. oil; 1 small bunch broccoli, cut into 2 x 1-inch pieces; 1 head cauliflower, separated into flowerets; 1 c. water; 1 lb. can garbanzo beans, drained; 2 c. spaghetti sauce; 1/2 c. grated Parmesan cheese

11 ingredients

9 steps

Ingredients

2 Tbsp. oil
2 medium zucchini, cut into 1/2-inch slices
2 onions, sliced
1 garlic clove, cut in half
2 Tbsp. oil
1 small bunch broccoli, cut into 2 x 1-inch pieces
1 head cauliflower, separated into flowerets
1 c. water
1 lb. can garbanzo beans, drained
2 c. spaghetti sauce
1/2 c. grated Parmesan cheese

Directions

1

Heat 2 tablespoons oil in a 5-quart Dutch oven.
2

Over medium-high heat, cook zucchini, onions and garlic until crisp, then discard garlic and place zucchini and onions in bowl.
3

Heat another 2 tablespoons oil in same Dutch oven.
4

Stir in broccoli and cauliflower.
5

Add water, cover and cook until tender-crisp, stirring occasionally.
6

Return zucchini and onion to pan.
7

Add remaining ingredients.
8

Cover.
9

Cook 5 minutes or until hot. Makes 6 servings; contains 285 calories per serving.