You are here

Italian Vegetable Saute

American.foodie's picture
Ingredients
  Oil 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Dried oregano leaves 1⁄4 Teaspoon
  Dried marjoram leaves 1⁄4 Teaspoon
  Julienne cut zucchini 2 Cup (32 tbs)
  Onion 1 Small, thinly sliced and separated into rings
  Canned whole tomatoes 16 Ounce, drained, cut up (1 Can)
  Sliced pitted black olives 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Grated parmesan cheese 2 Tablespoon
Directions

Heat Oil in large skillet.
Add garlic, oregano and marjoram.
Saute over moderate heat until garlic is light brown.
Add zucchini and onion.
Stir to coat.
Saute 5 to 7 minutes, or until tender.
Stir in tomatoes, olives (optional), salt and pepper.
Cook until heated through.
Stir in Parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Vegetable

Rate It

Your rating: None
4.421875
Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 692 Calories from Fat 397

% Daily Value*

Total Fat 46 g70.1%

Saturated Fat 9.5 g47.3%

Trans Fat 0 g

Cholesterol 26.4 mg8.8%

Sodium 2286.8 mg95.3%

Total Carbohydrates 59 g19.8%

Dietary Fiber 14.6 g58.4%

Sugars 9.9 g

Protein 24 g47.9%

Vitamin A 79.8% Vitamin C 159.7%

Calcium 60.7% Iron 49.8%

*Based on a 2000 Calorie diet

0 Comments

Italian Vegetable Saute Recipe