ITALIAN VEGGIE SKILLET

 

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Ingredients

  • 1 medium onion, halved and sliced
  • 1 medium sweet red pepper, chopped
  • 1 T. olive oil
  • 3 medium zucchini, thinly sliced
  • 1 garlic clove, minced
  • 1 1/2 c. frozen corn, thawed
  • 1 large tomato, chopped
  • 2 t. minced fresh basil
  • 1/2 t. salt
  • 1/2 t. Italian seasoning
  • 1/4 c. shredded Parmesan cheese

Directions

  • 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.
  • Add the corn, tomato, basil, salt and Italian seasoning; cook and stir until heated through. Sprinkle with Parmesan cheese. Serve immediately.
  • This recipe is from Light and Tasty. A one-cup serving equals 93 calories and 4 g fat.

Notes

Categories: Dinner  Italian  Side Dish  Vegetable 
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