Italian Style Vegetables
Enjoy this fresh and flavorful dish during the summer when the zucchini, green beans, fresh tomatoes, and corn are all at their peak flavor and freshness. This side dish is quick and easy to prepare and delicious to enjoy!
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1
108
Calories
3g
Protein
17g
Carbs
4g
Fat
4g
Fiber
8g
Sugar
23mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
zucchini
2 · small, cut into 1/2 inch pieces
green beans
2 cups · snapped into pieces
cabbage
1/2 head · small, sliced thin or shredded
corn kernels
2 cups · or combination of favorite vegetables
onion, sliced
1 medium
garlic
1 clove, minced, optional
olive oil
2 tablespoons
tomatoes
1 cup · chopped
oregano
1/2 teaspoon · dry
Instructions
- 1
Wash hands with soap and water.
- 2
Wash and trim vegetables. Slice zucchini into 1/2 inch pieces; snap beans into pieces; thinly slice or shred cabbage.
- 3
Heat oil in frying pan; cook onion over medium heat until soft.
- 4
Add vegetables and oregano.
- 5
Cook over medium heat for 5 to 7 minutes or until tender. Add chopped tomatoes at the last minute of cooking. Stir occasionally.
- 6
Serve immediately.
- 7
Refrigerate leftovers within 2 hours.
Source: USDA MyPlate Kitchen · Pictorial Recipes Oregon State University Cooperative Extension Service
Part of Nutrola's AI-powered nutrition tracking app. Every recipe has full macros so you can log it in one tap.
Track Every Meal with Nutrola
Log this recipe in seconds with AI-powered photo scanning. Get exact macros for everything you eat.
