Italian Veggie Skillet Recipe

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Italian Veggie Skillet Recipe
Italian Veggie Skillet Recipe photo by Taste of Home
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Italian Veggie Skillet Recipe

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4.5 4
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“Although I’m retired, I like recipes that are fast to prepare,” shares Josephine Piro of Easton, Pennsylvania. “This side dish is ready in no time and incorporates vegetables and herbs from our garden for a refreshing taste.”
MAKES:
2-3 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2-3 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 medium yellow summer squash, cut into 1/4-inch slices
  • 1/2 cup sliced fresh mushrooms
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced garlic
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1-1/2 teaspoons plus 2 tablespoons minced fresh basil, divided
  • 2 tablespoons sliced green onion
  • 2 tablespoons grated Parmesan cheese

Directions

In a large skillet, saute squash and mushrooms in oil for 4-5 minutes or until tender. Add the tomatoes, salt and garlic. Reduce heat; simmer, uncovered, for 6-8 minutes.
Stir in the parsley, rosemary, thyme and 1-1/2 teaspoons basil; cook 1-2 minutes longer or until heated through. Transfer to a serving bowl. Sprinkle with onion and remaining basil; lightly toss. Sprinkle with Parmesan cheese. Yield: 2-3 servings.
Originally published as Italian Veggie Skillet in Simple & Delicious May/June 2006, p41

Nutritional Facts

2/3 cup: 86 calories, 6g fat (1g saturated fat), 3mg cholesterol, 464mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 3g protein.

  • 1 medium yellow summer squash, cut into 1/4-inch slices
  • 1/2 cup sliced fresh mushrooms
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced garlic
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1-1/2 teaspoons plus 2 tablespoons minced fresh basil, divided
  • 2 tablespoons sliced green onion
  • 2 tablespoons grated Parmesan cheese
  1. In a large skillet, saute squash and mushrooms in oil for 4-5 minutes or until tender. Add the tomatoes, salt and garlic. Reduce heat; simmer, uncovered, for 6-8 minutes.
  2. Stir in the parsley, rosemary, thyme and 1-1/2 teaspoons basil; cook 1-2 minutes longer or until heated through. Transfer to a serving bowl. Sprinkle with onion and remaining basil; lightly toss. Sprinkle with Parmesan cheese. Yield: 2-3 servings.
Originally published as Italian Veggie Skillet in Simple & Delicious May/June 2006, p41

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