Fast Italian Vegetable Skillet Recipe

Fast Italian Vegetable Skillet Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

This colorful blend of sauteed vegetables is as pretty as it is tasty. “The recipe was given to me by a dear friend, and it’s become a family favorite. It’s a quick summer side from our garden,” notes Sue Spencer from Coarsegold, California.

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Fast Italian Vegetable Skillet Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Fast Italian Vegetable Skillet Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

10 10 20

Ingredients

1 medium onion, halved and sliced
1 medium sweet red pepper, chopped
1 tablespoon olive oil
3 medium zucchini, thinly sliced
1 garlic clove, minced
1-1/2 cups frozen corn, thawed
1 large tomato, chopped
2 teaspoons minced fresh basil
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 cup shredded Parmesan cheese

Directions

In a large nonstick skillet, saute onion and red pepper in oil for 2 minutes. Add zucchini; saute 4-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
Stir in the corn, tomato, basil, salt and Italian seasoning; cook and stir until heated through. Sprinkle with cheese. Serve immediately. Yield: 6 servings.

Nutritional Facts 1 cup equals 93 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 266 mg sodium, 14 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fat.

Originally published as Italian Veggie Skillet in Light & Tasty June/July 2007, p36