Sauteed Broccoli Florets, Zucchini and Mushrooms


CarbsPerServing:11 total recipe excluding broccoli, lemon

juice and italian seasonings



1 1/2 zucchini — sliced and chopped

1/2 cup sliced mushrooms — 1 large handful – I estimated 1/2 cup for nutritional counting

2 stalks broccoli florets

(I save the stalks to make Appletree Salad later in the week, YUM)1 clove garlic – crushed salt and pepper

sprinkling of Italian Seasonings

1 squeeze of lemon

2 tablespoons olive oil

How to Prepare:

In a skillet, heat the olive oil and throw in all the veggies, sprinkle on the seasonings and cover with a lid so that the steam helps cook them too. Temp should be med-high. Stir occasionally and when the  broccoli is bright green throw in the garlic and cook for two more minutes. Before taking off heat, squeeze lemon juice over. Slice three tomato slices for each plate, season with salt and pepper and drizzle balsamic and olive oil over. Exquisite!! Serve with a lemon wedge alongside Chicken Breasts with Rosemary, Lemon & Garlic – recipe in the Chicken/Poultry/Eggs category here.