Garden Skillet
A vibrant vegetable skillet featuring zucchini, cauliflower, peppers, and tomatoes, enhanced with herbs and Parmesan cheese—perfect for a healthy, quick, and flavorful meal.
Ingredients
- 1 cup water ⓘ
- 1/3 cup butter ⓘ
- 2 cups sliced zucchini ⓘ
- 1 teaspoon sweet basil ⓘ
- 1 teaspoon oregano ⓘ
- 1/4 teaspoon pepper ⓘ
- 2 medium tomatoes, cut in eighths ⓘ
- 1 small cauliflower (2 1/2 to 3 cups)
- 1 1/2 cups green pepper strips ⓘ
- 1 tablespoon chopped onion ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon garlic powder ⓘ
- 2 tablespoons Parmesan cheese ⓘ
Instructions
- Cook cauliflower in lightly salted water until tender (8 to 10 minutes). Drain.
- In a large skillet, melt butter over medium heat.
- Add sliced zucchini, green pepper strips, chopped onion, sweet basil, oregano, and pepper.
- Cook until peppers are translucent.
- Add cooked cauliflower; cook uncovered over medium heat, tossing occasionally until zucchini is crisp-tender.
- Add tomatoes and Parmesan cheese.
- Remove from heat; toss until blended.
Nutrition & Diet Analysis (per serving)
563
kcal
28% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).