Ingredients:

• 3 cups sliced zucchini
• 2 1/2 cups sliced mushrooms
• 1 medium red bell pepper, cut into strips
• 2 tablespoons olive or vegetable oil
• 1 cup (4 ounces) Shredded Parmesan Cheese

Method:

• Cook and stir zucchini, mushrooms and pepper in oil over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender.
• Remove from heat.
• Sprinkle with Parmesan cheese then cover.
• Let stand 2 minutes before serving.
• Enjoy Your Skillet zucchini with boiled rice.

Tags: skillet zucchini recipe, vegetable recipe

Ingredients:

• Large cauliflower 1
• Olive oil 2 tbs
• Onion, finely chopped 1
• Capsicum, seeded and chopped 1
• Mild chilli powder 1 tsp
• Cinnamon, ground 1 tsp
• Black olives, stoned 8
• Canned tomatoes, chopped 397 gm
• Fresh breadcrumbs 50 gm
• Low-fat Cheddar cheese, grated 25 gm
• Salt and pepper to taste

Directions:

• Break the cauliflower into florets and cook with the leaves in boiling salted water for 5 minutes.
• Meanwhile, heat the oil in a pan and cook the onion and capsicum for 3¬4 minutes.
• Stir in the chilli powder, cinnamon and olives.
• Season with salt and pepper.Cook for 5 minutes.
• Stir in the tomatoes and cook for 1 minute.
• Put the drained cauliflower in a lightly greased ovenproof dish.
• Pour over the tomato mixture.
• Mix the bread crumbs and cheese together and sprinkle over the sauce.
• Bake at 190°C for 10-15 minutes.
• Serve with baked potato, garnished with a sprig of parsley.

Preparation Time: 10-15 mins
Cooking Time: 25 mins
Serves: As Desired

Tags: bake cauliflower, bake recipe, vegetable recipe