Roasted Cauliflower Zucchini Recipe 435

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CHEESY CAULIFLOWER-ZUCCHINI BAKE

Looking for a comforting veggie side dish? Try our Cheesy Cauliflower-Zucchini Bake recipe. The vegetables are roasted, then topped with a creamy Alfredo sauce and shredded Italian-style cheese before baked until golden brown. Your family will request this cauliflower-zucchini bake every week.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings, 3/4 cup each

Number Of Ingredients 4



Cheesy Cauliflower-Zucchini Bake image

Steps:

  • Heat oven to 400°F.
  • Combine vegetables in 2-qt. casserole sprayed with cooking spray.
  • Bake 25 min. or until cauliflower is crisp-tender.
  • Remove casserole from oven. Top vegetables with pasta sauce and cheese.
  • Bake 10 min. or until pasta sauce is heated through, and cheese is melted and golden brown.

Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

4 cups small cauliflower florets
1 small each green and yellow zucchini, cut into 1/4-inch-thick slices
1 cup CLASSICO Creamy Alfredo Pasta Sauce
1/2 cup KRAFT Shredded Italian* Five Cheese Blend

ROASTED CAULIFLOWER & ZUCCHINI RECIPE - (4.3/5)

Provided by á-24918

Number Of Ingredients 9



Roasted Cauliflower & Zucchini Recipe - (4.3/5) image

Steps:

  • In a large saute pan or skillet, melt the coconut oil at medium-high heat. Add the cauliflower in first, moving often, and sauté for a few minutes or until the cauliflower has a little color to it. Cauliflower takes longer than zucchini, so we need to give it a head start. Next add the zucchini, garlic and spices. Toss to bring everything together and continue to sauté for another 7 minutes or so. Really just until the zucchini has softened and taken on some color too. If you're not a seasoned cook, you'll learn to cook with your nose, not just your eyes. You can smell when garlic is still raw, when it is at its sweet spot and when it has crossed over into burnt and bitter. Obviously we're aiming for the sweet spot! When your veggies look like this, you're done! Transfer to a serving dish and top with some fresh chopped Italian flat-leaf parsley, if you feel like it.

1/2 head of cauliflower, cut into florets
2 zucchini, large dice
2 cloves garlic, minced
1/2 tsp dried Italian seasoning
1/4 tsp onion powder
1/4 tsp Celtic sea salt
Pinch of red chili flakes
1/4 cup coconut oil
Optional Italian flat-leaf parsley garnish

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