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Vibrant Veggie Stir-Fry

From Alverton, Pennsylvania, Betty Claycomb whips up a simple side dish featuring broccoli, carrots and zucchini. "Over the years, my husband and I have learned to cook with less fat and sugar so we can enjoy good health as we grow older," she shares.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 4 cups fresh broccoli florets
  • 3/4 cup fresh baby carrots, quartered lengthwise
  • 2 teaspoons canola oil
  • 1 medium zucchini, halved lengthwise and sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • In a nonstick skillet or wok, stir-fry broccoli and carrots in oil for 5 minutes. Add the zucchini, salt and pepper; stir-fry 4-5 minutes longer or until vegetables are crisp-tender.
Nutrition Facts
3/4 cup: 58 calories, 3g fat (0 saturated fat), 0 cholesterol, 322mg sodium, 8g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable.

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Average Rating:
  • Orbs
    Apr 1, 2017

    I served this stir-fry with almond and pecan burgers for a meatless meal. Delicious! Thank you, Betty, for sharing this recipe.

  • vhgreen
    Oct 7, 2011

    wonderful if not cooked too much or too little...add the carrots first, then broccoli, peppers and then last the squash. I added yellow squash and sweet red peppers plus I added a little Italian seasoning cause Salt and Pepper were not enough. I also used EVO. yummy.