I love zucchini, but I don't like turning my oven on in summer so I saute on the stove, add sauteed shredded cabbage, onion, and mushrooms. 2 Tbsps. of oil is enough. I butter and cook the breadcrumbs on the stove before topping the vegetables. This dish, served with fried tomatoes (dredged in flour and cornmeal and skillet fried), and marinated and barbequed tempeh steaks makes a really nice, light meal.
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