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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.
![](https://www.azhealthzone.org/wp-content/uploads/2021/10/italian-style-vegetables-1.jpg)
Italian Style Vegetables
![Italian Style Vegetables](https://www.azhealthzone.org/wp-content/uploads/2021/10/italian-style-vegetables-1.jpg)
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.