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Italian Style Vegetables

AZ Health Zone
Course Dinner
Cuisine Italian
Servings 1

Equipment

  • Cutting Board
  • Knife
  • Large Skillet With Lid
  • Stove

Ingredients
  

  • Ingredients
  • 2 small zucchini about 1 pound
  • 1 medium onion
  • ½ small head of green cabbage
  • ½ pound fresh green beans
  • 1 garlic clove
  • ½ cup fresh or frozen corn kernels
  • 1 tablespoon olive oil
  • ½ teaspoon dry oregano
  • 1 cup chopped fresh or canned tomatoes

Instructions
 

  • Directions
  • Wash hands with warm water and soap.
  • Wash fresh vegetables before preparing.
  • Wash and trim vegetables. Slice zucchini and onions into 1/2 inch pieces; snap beans into pieces; thinly slice or shred cabbage.
  • Peel and finely dice garlic.
  • Heat oil in large skillet over medium heat; add green beans and cook for 2 minutes while stirring.
  • Continue stirring and add onions, cabbage, and zucchini. Cook over medium heat until soft.
  • Add garlic, corn and oregano.
  • Cook over medium heat for 5 minutes or until tender. Stir occasionally.
  • Add chopped tomatoes and cook for one more minute.
  • Serve hot.

Notes

Nutrition Facts (Per Serving) Calories, 100; Carbohydrate, 18 g; Protein, 4 g; Total Fat, 2 g; Saturated Fat, 0 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 5 g; Total Sugars, 4 g; Sodium, 16 mg; Calcium, 34 mg; Folate, 89 mcg; Iron, 1 mg; Calories from Fat, 21%. Makes 8 servings, approximately 1 cup each.
Keyword Canned Tomatoes, Corn, Zucchini