Autumn Vegetable Saute Recipe

Name: Autumn Vegetable Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. margarine; 1 medium onion, thinly sliced and separated into rings; 1 clove garlic, minced; 1 lb. zucchini, cut into 2 1/2 x 1/2-inch strips; 1 c. sliced fresh mushrooms; 10 cherry tomatoes, cut into halves; 1/2 tsp. salt; 1/4 tsp. oregano; 1/8 tsp. pepper; Parmesan cheese (optional)

Servings: persons

3 Tbsp. margarine
1 medium onion, thinly sliced and separated into rings
1 clove garlic, minced
1 lb. zucchini, cut into 2 1/2 x 1/2-inch strips
1 c. sliced fresh mushrooms
10 cherry tomatoes, cut into halves
1/2 tsp. salt
1/4 tsp. oregano
1/8 tsp. pepper
Parmesan cheese (optional)

1
Melt margarine in a large skillet.
2
Add onion and garlic. Cook and stir on medium heat until onion is tender.
3
Add zucchini and mushrooms.
4
Cook 10 to 20 minutes, stirring occasionally.
5
Add tomatoes, salt, oregano and pepper.
6
Cook for 2 to 3 minutes or until zucchini is tender.
7
Sprinkle Parmesan cheese just before serving.
8
Yields 4 to 6 servings.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Tbsp. margarine, 1 medium onion, thinly sliced and separated into rings, 1 clove garlic, minced, 1 lb. zucchini, cut into 2 1/2 x 1/2-inch strips, and more.

Yes, Autumn Vegetable Saute falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Autumn Vegetable Saute

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