Italian Veggie Skillet

By loriarnold

Ingredients

• 1 medium onion, halved and sliced
• 1 medium sweet red pepper, chopped
• 1 Tablesppon olive oil
• 3 medium zucchini, thinly sliced
• 1 garlic clove, minced
• 1 1/2 cups frozen corn, thawed
• 12 large tomato, chopped
• 2 teeaspoons minced fresh basil
• 1/2 teaspoon salt
• 1/2 teaspoon italian seasoning
• 1/4 cup shredded parmesan cheese

Preparation

Step 1

In a large nonstick skillet, saute onion and red pepper in oil for 2 minutes. Add zuchchini and garlic, saute 4 to 5 minutes longer or until vegtables are crisp tender.

Add the corn, tomato, basil, salt and italian seasoning, cook and stir until heated through. sprinkle with parmesan cheese. serve immediately.

1 cup equals 93 calores and 4 grams fat