Buttery Peas and Zucchini Recipe

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Cooking is my second love—my husband is my first. This tasty side dish doesn't leave us with leftovers. We both enjoy it.—Dorothy Pritchett, Wills Point, Texas

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  • 2 Servings
  • Prep/Total Time: 20 min.

Ingredients

  • 1 package (10 ounces) frozen peas in butter sauce
  • 2 tablespoons water
  • 1 medium zucchini, cut into thin strips
  • 1 tablespoon diced pimientos

Directions

  • Cook peas according to package directions. Pour into a serving bowl; cover with plastic wrap and set aside.
  • Meanwhile, in a skillet, simmer water and zucchini over medium heat until water is evaporated and zucchini is tender. Stir in peas and pimientos. Yield: 2 servings.

Nutrition Facts: 1 serving (1 cup) equals 124 calories, 1 g fat (trace saturated fat), 0 cholesterol, 163 mg sodium, 23 g carbohydrate, 8 g fiber, 9 g protein.

Buttery Peas and Zucchini published in Taste of Home February/March 1993, p13

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