Show Subscription Form




Fast Italian Vegetable Skillet Recipe
Fast Italian Vegetable Skillet Recipe photo by Taste of Home

Fast Italian Vegetable Skillet Recipe

Read Reviews (2)
5 2
Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. Stir in the corn, tomato, basil, salt and Italian seasoning; cook and stir until heated through. Sprinkle with cheese. Serve immediately. Yield: 6 servings.
Originally published as Italian Veggie Skillet in Light & Tasty June/July 2007, p36

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.

Reviews for Fast Italian Vegetable Skillet(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 21, 2012

Great flavor! I made half the recipe with one zucchini and that was plenty. It takes a little while to prepare, but well worth it.

MY REVIEW
Reviewed Aug. 3, 2010

This is a great tasting recipe which uses many garden vegetables. Also works with yellow summer squash.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT