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Fast Italian Vegetable Skillet

This colorful blend of sauteed vegetables is as pretty as it is tasty. “The recipe was given to me by a dear friend, and it’s become a family favorite. It’s a quick summer side from our garden,” notes Sue Spencer from Coarsegold, California.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

Ingredients

  • 1 medium onion, halved and sliced
  • 1 medium sweet red pepper, chopped
  • 1 tablespoon olive oil
  • 3 medium zucchini, thinly sliced
  • 1 garlic clove, minced
  • 1-1/2 cups frozen corn, thawed
  • 1 large tomato, chopped
  • 2 teaspoons minced fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup shredded Parmesan cheese

Directions

  • In a large nonstick skillet, saute onion and red pepper in oil for 2 minutes. Add zucchini; saute 4-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
  • Stir in the corn, tomato, basil, salt and Italian seasoning; cook and stir until heated through. Sprinkle with cheese. Serve immediately.
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Reviews

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Average Rating:
  • Katisha
    Jun 16, 2013

    No comment left

  • xlsalbums
    Feb 10, 2013

    No comment left

  • mkfrazier
    Sep 21, 2012

    Great flavor! I made half the recipe with one zucchini and that was plenty. It takes a little while to prepare, but well worth it.

  • Elvita
    Aug 3, 2010

    This is a great tasting recipe which uses many garden vegetables. Also works with yellow summer squash.