Italian Style Vegetables

Ingredients:

  • 2 small zucchini (about 1 pound)
  • 1 medium onion
  • ½ small head of green cabbage
  • ½ pound fresh green beans
  • 1 garlic clove
  • ½ cup fresh or frozen corn kernels
  • 1 tablespoon olive oil
  • ½ teaspoon dry oregano
  • 1 cup chopped fresh or canned tomatoes

Directions:

1.    Wash hands with warm water and soap. 
2.    Wash fresh vegetables before preparing.
3.    Wash and trim vegetables. Slice zucchini and onions into 1/2 inch pieces; snap beans into pieces; thinly slice or shred cabbage. 
4.    Peel and finely dice garlic.
5.    Heat oil in large skillet over medium heat; add green beans and cook for 2 minutes while stirring.
6.    Continue stirring and add onions, cabbage, and zucchini.  Cook over medium heat until soft.
7.    Add garlic, corn and oregano.
8.    Cook over medium heat for 5 minutes or until tender. Stir occasionally.
9.    Add chopped tomatoes and cook for one more minute.  
10.    Serve hot.

Nutrition Facts (Per Serving):

Calories, 100; Carbohydrate, 18 g; Protein, 4 g; Total Fat, 2 g; Saturated Fat, 0 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 5 g; Total Sugars, 4 g; Sodium, 16 mg; Calcium, 34 mg; Folate, 89 mcg; Iron, 1 mg; Calories from Fat, 21%.

Source - USDA, SNAP-Ed Connection Recipe Finder; Oregon State University Cooperative Extension Service, Pictoral Recipes, Lynn Myers Steele, 2000, Oregon Family Nutrition Program

Makes 8 servings, approximately 1 cup each.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Italian Style Vegetables

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Italian Style Vegetables
Dinner
3.50 Rating

Ingredients

  • 2 small zucchini (about 1 pound)
  • 1 medium onion
  • ½ small head of green cabbage
  • ½ pound fresh green beans
  • 1 garlic clove
  • ½ cup fresh or frozen corn kernels
  • 1 tablespoon olive oil
  • ½ teaspoon dry oregano
  • 1 cup chopped fresh or canned tomatoes

Directions

1.    Wash hands with warm water and soap. 
2.    Wash fresh vegetables before preparing.
3.    Wash and trim vegetables. Slice zucchini and onions into 1/2 inch pieces; snap beans into pieces; thinly slice or shred cabbage. 
4.    Peel and finely dice garlic.
5.    Heat oil in large skillet over medium heat; add green beans and cook for 2 minutes while stirring.
6.    Continue stirring and add onions, cabbage, and zucchini.  Cook over medium heat until soft.
7.    Add garlic, corn and oregano.
8.    Cook over medium heat for 5 minutes or until tender. Stir occasionally.
9.    Add chopped tomatoes and cook for one more minute.  
10.    Serve hot.

Nutrition Facts (Per Serving)

Calories, 100; Carbohydrate, 18 g; Protein, 4 g; Total Fat, 2 g; Saturated Fat, 0 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 5 g; Total Sugars, 4 g; Sodium, 16 mg; Calcium, 34 mg; Folate, 89 mcg; Iron, 1 mg; Calories from Fat, 21%.

Source - USDA, SNAP-Ed Connection Recipe Finder; Oregon State University Cooperative Extension Service, Pictoral Recipes, Lynn Myers Steele, 2000, Oregon Family Nutrition Program

Makes 8 servings, approximately 1 cup each.

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