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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


  • 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


  • 1. In a large nonstick skillet, saute onion and red pepper in oil for 2 minutes. Add zucchini and garlic; saute 4-5 minutes longer or until vegetables are crisp-tender.
  • 2. Add the corn, tomato, basil, salt and Italian seasoning; cook and stir until heated through. Sprinkle with Parmesan 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: 2 vegetable, 1/2 starch, 1/2 fat.

Reviews for Fast Italian Vegetable Skillet

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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."

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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