Back to Fast Italian Vegetable Skillet

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Fast Italian Vegetable Skillet Recipe

Fast Italian Vegetable Skillet 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.
TOTAL TIME: Prep/Total Time: 20 min. YIELD: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

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.

Nutritional Facts

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

Reviews for Fast Italian Vegetable Skillet

Sort By :
MY REVIEW
mkfrazier
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
Elvita
Reviewed Aug. 3, 2010

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

Loading Image