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Fast Italian Vegetable Skillet

 Fast Italian Vegetable Skillet
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.
6 ServingsPrep/Total Time: 20 min.

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,

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Fast Italian Vegetable Skillet (continued)

Nutritional Facts: 1/2 fat.