Italian Sauteed Veggies

• 4 -5 medium zucchini, sliced 1/4 to 1/2 inch
• 1 onion, diced
• 2 tomatoes, halved,squeezed dry and diced
• 2 tablespoons garlic, finely chopped
• 1 12 teaspoons salt substitute
• 1 14 teaspoons pepper
• 1 12 teaspoons dry basil
• 2 tablespoons extra virgin olive oil
• 2 tablespoons clarified unsalted butter
• parmesan cheese, to garnish

1. In a large saute pan add the olive oil and clarified butter.
2. Turn the burner to high and add the zucchini and onions.
3. Saute and toss until 3/4 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.

zucchini, onion, tomatoes, garlic, salt substitute, pepper, basil, extra virgin olive oil, butter, parmesan cheese

Taken from www.food.com/recipe/italian-sauteed-veggies-34661 (may not work)