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

Fast Italian Vegetable Skillet Recipe

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

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
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2 Star
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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.

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