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© Meredith Corporation. All rights reserved. Used with permission.
In a large nonstick skillet, cook cauliflower, covered, in hot oil over medium heat for 15 minutes, stirring occasionally. Turn heat to medium-low if cauliflower browns too quickly. Add zucchini, salt and pepper; toss to coat. Cover and cook for 5 to 10 minutes more or until vegetables are just tender and lightly browned, stirring occasionally. Divide evenly among four serving plates.