Herbed Veggie Skillet

Herbed Vegetable Skillet
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Herbed Veggie Skillet

Savory herbs add full flavor to this easy mixed vegetable dish.

For information on women and heart disease, visit Go Red for Women(link opens in new window). (Link opens in a new window)

Nutrition Facts

Herbed Veggie Skillet

CaloriesCalories

69 Per Serving

ProteinProtein

2g Per Serving

FiberFiber

2g Per Serving
×
Calories 69
Total Fat 2.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.5 g
Cholesterol 0 mg
Sodium 9 mg
Total Carbohydrate 11 g
Dietary Fiber 2 g
Sugars 3 g
Protein 2 g

Dietary Exchanges
1/2 fat, 1/2 starch, 1 vegetable

Ingredients

Servings  4  

  • 2 tsp. canola or corn oil
  • 8 oz. zucchini (sliced)
  • 1/4 cup sliced onion
  • 1/4 cup diced green bell pepper
  • 3/4 cup frozen whole kernel corn
  • 1/3 cup diced tomato
  • 2 Tbsp. water (plus more if needed)
  • 1/8 tsp. dried basil (crumbled)
  • 1/8 tsp. dried marjoram (crumbled)
  • 1/8 tsp. dried oregano (crumbled, to taste)
  • pepper, to taste

Directions

Tip: Click on step to mark as complete.

  1. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the zucchini, onion, and bell pepper for 3 minutes, or until the onion is soft, stirring frequently.
  2. Stir in the remaining ingredients except the pepper. Cook, covered, for 5 minutes, or until the zucchini is tender, adding more water if necessary. Sprinkle with the pepper.

 

Savory herbs add full flavor to this easy mixed vegetable dish.

For information on women and heart disease, visit Go Red for Women(link opens in new window). (Link opens in a new window)

Nutrition Facts

Herbed Veggie Skillet

CaloriesCalories

69 Per Serving

ProteinProtein

2g Per Serving

FiberFiber

2g Per Serving
×
Calories 69
Total Fat 2.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.5 g
Cholesterol 0 mg
Sodium 9 mg
Total Carbohydrate 11 g
Dietary Fiber 2 g
Sugars 3 g
Protein 2 g

Dietary Exchanges
1/2 fat, 1/2 starch, 1 vegetable

Ingredients

Servings  4  

  • 2 tsp. canola or corn oil
  • 8 oz. zucchini (sliced)
  • 1/4 cup sliced onion
  • 1/4 cup diced green bell pepper
  • 3/4 cup frozen whole kernel corn
  • 1/3 cup diced tomato
  • 2 Tbsp. water (plus more if needed)
  • 1/8 tsp. dried basil (crumbled)
  • 1/8 tsp. dried marjoram (crumbled)
  • 1/8 tsp. dried oregano (crumbled, to taste)
  • pepper, to taste

Directions

Tip: Click on step to mark as complete.

  1. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the zucchini, onion, and bell pepper for 3 minutes, or until the onion is soft, stirring frequently.
  2. Stir in the remaining ingredients except the pepper. Cook, covered, for 5 minutes, or until the zucchini is tender, adding more water if necessary. Sprinkle with the pepper.