ITALIAN VEGGIE SKILLET

Italian Veggie Skillet image

Adapted from Taste of Home's "Light and Tasty" publication, originally submitted by Sue of Coarsegold, CA. An easy and healthy side dish, with generous servings.

Provided by yogiclarebear

Categories Corn

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 small onion, halved and sliced
1 small red bell pepper, chopped
1 1/2 teaspoons olive oil
2 small zucchini, thinly sliced
1 garlic clove, minced
2/3 cup frozen corn, thawed
10 grape tomatoes, halved
2 teaspoons fresh basil, minced
1/2 teaspoon salt
1/2 teaspoon italian seasoning
2 tablespoons parmesan cheese

Steps:

In a large nonstick skillet, sauté onion and red pepper in oil for 2 minutes.
Add zucchini and garlic; sauté 4-5 minutes longer, or until vegetables are crisp-tender.
Add the corn, tomato, basil, salt, and Italian seasoning. Cook, stirring until heated through.
Sprinkle with Parmesan cheese and serve immediately.

Nutrition Facts : Calories 163, Fat 5.9, SaturatedFat 1.5, Cholesterol 4.4, Sodium 681.1, Carbohydrate 25.8, Fiber 4.8, Sugar 5.2, Protein 6.5

*** Explore more Italian Veggie Skillet Recipes »

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