It’s Easy To Celebrate September As National Fruits & Veggies Month!

Zesty Skillet Zucchini

Preparation Time: 25 minutes
  • ½ cup Tomato juice, low sodium
  • ¼ tsp Black pepper
  • 1 Onion, medium
  • 1 Tomato, medium
  • 1 cup Mushrooms, canned, rinsed and drained
  • 2 Zucchini, medium
  • 1 tsp Basil
Peel and chop the onion into small pieces. Chop the tomato. Drain and rinse the mushrooms. Cut zucchini into small slices. Place the tomato juice and pepper in a skillet or pan. Cook on medium heat for 3 minutes. Add the onion, tomato, and mushrooms. Reduce the heat to medium-high. Cover and cook for 5 minutes. Add the zucchini. Cover and cook for another 5 minutes.
Serves: 6
1 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
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Nutrition Information per Serving:
Calories: 40
Total Fat: 0g
Saturated Fat: 0g
% of Calories from Fat: 0%
% Calories from Sat Fat: 0%
Protein: 2g
Carbohydrates: 8g
Cholesterol: 0mg
Dietary Fiber: 2g
Sodium: 130mg
Each serving provides: An excellent source of vitamin C and a good source of fiber, vitamins A and B6, copper, manganese, molybdenum and potassium.

Recipe courtesy of The Pennsylvania Nutrition Education Program.
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