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RECIPE
9 INGREDIENTS6 STEPS20MIN

Parmesan Vegetable Skillet

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Pip and Ebby

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This Parmesan Vegetable Skillet might just be the perfect side dish. It's light and flavorful, great with a cooked protein of your choice for dinner or alone as a lighter meal.

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20MIN
Total Time

Pip and Ebby

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Ingredients

US / METRIC
Servings:
4
Serves 4
1/4 cup
4 cloves
Garlic , minced
1
Zucchini , sliced
2 1/3 cups
White Mushrooms
1
Yellow Squash , sliced
2 cups
Cherry Tomatoes , halved
1/2 tsp
2/3 cup
Shaved Parmesan Cheese

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Nutrition Per Serving

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CALORIES
257
FAT
19.2 g
PROTEIN
11.2 g
CARBS
12.2 g

Cooking Instructions

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Step 1
Heat Olive Oil (1/4 cup) in a cast-iron skillet over medium-high heat. Add Garlic (4 clove) and cook, stirring frequently, for 3 minutes.
Step 2
Add Zucchini (1), White Mushroom (8 ounce), Yellow Squash (1), Cherry Tomato (10 ounce), Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon) to the skillet and stir so veggies are well-coated.
Step 3
Preheat your oven’s broiler (optional).
Step 4
Cook for 5 minutes, stirring occasionally until vegetables are tender. Sprinkle Shaved Parmesan Cheese (2/3 cup) over top of the vegetables.
Step 5
Option 1: Cover skillet (don’t remove from heat) and allow the cheese to melt for 1-2 minutes. Option 2: Place cast iron skillet in the oven and broil for 1 minute, or until cheese is melted.
Step 6
Serve immediately!

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Nutrition Per Serving
Calories
257
% Daily Value*
Fat
19.2 g
25%
Saturated Fat
5.1 g
26%
Trans Fat
0.0 g
--
Cholesterol
13.4 mg
4%
Carbohydrates
12.2 g
4%
Fiber
2.9 g
10%
Sugars
5.7 g
--
Protein
11.2 g
22%
Sodium
607.7 mg
26%
Vitamin D
0.1 µg
0%
Calcium
280.6 mg
22%
Iron
1.6 mg
9%
Potassium
360.3 mg
8%
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