Source:

Classifications: Vegetables

Qty Measure Ingredient

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2 medium zucchini, thinly sliced

1 medium green pepper, thinly sliced

1 medium sweet red pepper, thinly sliced

2 to 3 tblsp vegetable oil, optional

2 cups fresh OR frozen corn

1 teaspoon garlic salt, optional

1/2 teaspoon Italian seasoning

Instructions: In a large skillet, saute zucchini and peppers in oil until crisp-tender, about 4 minutes. Add remaining ingredients; saute 3-4 minutes longer or until the corn is tender.

Staging:

Variations:

Background: Note: NUTRITIONAL ANALYSIS: One 1/2-cup serving (prepared with nonstick cooking spray instead of oil and without salt) equals 48 calories, 7 mg sodium,0 cholesterol, 11 gm carbohydrate, 2 gm protein, 1 gm fat. DIABETIC EXCHANGE: 2 vegetable.

Serves: 10

Food Exchanges: