Vegetables Parmesan Recipe

Name: Vegetables Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

525

kcal

Calories

Fat

Carbs

Protein

Fat 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 11 ingredients. The key ingredients include: 2 Tbsp. oil, 2 medium zucchini, cut into 1/2-inch slices, 2 onions, sliced, 1 garlic clove, cut in half, and more.

Yes, Vegetables Parmesan falls under the Pasta & Noodles 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.

Vegetables Parmesan

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