Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 138
  • Fat:
  • 8 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 20 mg
  • Sodium:
  • 487 mg
  • Carbohydrate:
  • 16 g
  • Fiber:
  • 4 g
  • Protein:
  • 4 g


Green Beans Supreme

As Heather Campbell puts it, “Here’s a nice substitute to plain green bean casserole.” The Lawrence, Kansas field... View this recipe »



Garden Vegetable Medley

Country - try a FREE ISSUE today!

This side dish is a tasty way to use extra zucchini. The tomatoes and corn add color, while the oregano adds great flavor. Plus, it's so quick and easy to make.

SERVINGS: 6

CATEGORY: Side Dish

METHOD: Other stovetop

TIME: Prep/Total Time: 20 min.

Ingredients:

  • 1/2 cup sliced onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/4 cup butter
  • 2 pounds zucchini, julienned
  • 3 medium tomatoes, cut into thin wedges
  • 1 cup whole kernel corn

Directions:

In a large skillet, saute the onion, salt, pepper and oregano in butter until onion is crisp-tender. Add the zucchini, tomatoes and corn. Cook until the vegetables are tender, about 8 minutes. Yield: 6 servings.

Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.