Browse Recipe Categories or

Herbed Veggie Skillet

Herbed Vegetable Skillet
×

Herbed Veggie Skillet

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

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.

Nutrition Facts

Herbed Veggie Skillet
CaloriesCalories
69 Per Serving
ProteinProtein
2g Per Serving
FiberFiber
2g Per Serving

Nutrition Facts

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

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

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.
 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.