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Italian Garden Saute

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YIELD

4 servings

PREP

10 min

COOK

15 min

READY

30 min

Ingredients

¼ 59
CUP ML BUTTER
sweet
2 473
CUPS ML ZUCCHINI
sliced
1 237
CUP ML CORN
whole, drained
¾ 177
CUP ML GREEN BELL PEPPERS
strips
79
CUP ML ONIONS
chopped
1 5
TEASPOON ML SUGAR
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML GARLIC POWDER
½ 2.5
TEASPOON ML BASIL *
½ 2.5
TEASPOON ML OREGANO
0.6
TEASPOON ML BLACK PEPPER
1 237
CUP ML TOMATOES
coarsely chopped

Directions

In a 10 inch skillet, melt butter.

Add zucchini, corn, pepper, onion and seasonings.

Sauté over medium heat, stirring frequently, until vegetables are tender and extra liquid has evaporated (8 to 10 minutes).

Gently stir in tomatoes; continue cooking just until hot, yet firm (2 to 3 minutes).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 167 66% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 392mg 16%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 6g
Vitamin A 21% Vitamin C 69%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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