Merritt Bates-Thomas is back for another edition of What's Cookin'? and she's serving up a dinner recipe you can cook up in one pan. 
Merritt Bates-Thomas

HERBED VEGETABLE SKILLET

2 tsp canola oil

8 ounces zucchini, sliced

1/4 cup onion, sliced

1/4 cup diced green bell pepper

3/4 cup whole-kernel corn

1/3 cup diced tomato

2 Tbsp water (more if needed)

1/8 tsp dried basil, crumbled

1/8 tsp dried marjoram, crumbled

1/8 tsp dried oregano, crumbled

pepper

Directions:

In a large nonstick skillet, heat the oil over medium high heat, swirling to coat the bottom.  Cook the zucchini, onion and bell pepper for three minutes or until the onion is soft, stirring frequently.

Stir in the remaining ingredients except the pepper.  Cook, covered for 5 minutes or until the zucchini is tender, adding more water if necessary.  Sprinkle with pepper and enjoy!

This recipe is courtesy of the American Heart Assocation.  To see more heart-healthy recipes, CLICK HERE!

Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.

 What's Cookin'? is sponsored each week by Murphy Appliance Company in Owensboro!

 

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