Italian Sauteed Veggies

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4 -5  medium zucchini, sliced ¼ to ½ inch
• 1  onion, diced
• 2  tomatoes, halved,squeezed dry and diced
• 2  tablespoons garlic, finely chopped
• 1 1⁄2 teaspoons  salt substitute
• 1 1⁄4 teaspoons pepper
• 1 1⁄2 teaspoons dry basil
• 2  tablespoons extra virgin olive oil
• 2  tablespoons  clarified unsalted butter
•  parmesan cheese, to garnish

Directions

1. In a large sauté pan add the olive oil and clarified butter.
2. Turn the burner to high and add the zucchini and onions.
3. Sauté and toss until ¾ cooked.
4. Watch for the gradual browning of the onions – they are just right when they become honey colored.
5. Add the garlic and the drained diced tomatoes.
6. Try to put the garlic into one small spot so you can watch its cooking; 1 minute should be enough.
7. Add the salt, pepper and basil.
8. Toss to mix thoroughly and with a large metal flat spatula, carefully drain off the oil into a bowl.
9. Return pan to burner and continue tossing.
10. Check seasonings, you may want more.
11. With a slotted spoon, transfer the vegetables onto a warmed serving dish.
12. Sprinkle with grated Parmesan cheese to taste.