Herbed Veggie Skillet

Herbed Vegetable Skillet

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

Nutrition Facts

Herbed Veggie Skillet


69 Per Serving


2g Per Serving


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


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


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.