Sauteed Cauliflower & Zucchini

Two of the most versatile vegetables in one skillet, tossed in herbed butter and finished with grated Parmesan. This side dish pairs cauliflower and zucchini in a way that lets each keep its own texture.

The cauliflower gets a head start with a quick 5-minute boil to soften it just enough. Then it joins sliced zucchini in a butter sauce seasoned with basil, oregano, lemon juice, and onion. Cooking covered on low heat steams the zucchini while letting the flavors meld.

That squeeze of lemon juice is doing more than you think. It brightens the butter and keeps the cauliflower from tasting flat. Toss the warm vegetables with Parmesan right off the heat so the cheese clings and melts slightly without clumping.

Kitchen Tips

• Boil the cauliflower just until a knife slides in with slight resistance. Overcooked florets will fall apart when you sauté them.
• Slice the zucchini a uniform ½ inch thick so all pieces cook at the same rate. Thin slices get mushy, thick ones stay raw in the center.
• Use real Parmigiano-Reggiano for the best flavor. The pre-grated stuff in a can doesn’t melt or taste the same.

Variations

• Add halved cherry tomatoes in the last 3 minutes for color and a burst of acidity.
• Swap Parmesan for crumbled feta and add a pinch of red pepper flakes for a Mediterranean twist.
• Toss in toasted pine nuts or slivered almonds for crunch.