Quick vegetable saute that's very versatile! You can use any veggies you like. Serve over pasta, if desired.
Ingredients
- 1 tablespoon olive oil
- 0.5 reds onion , diced
- salt and pepper to taste
- 4 zucchini , halved and sliced
- 0.5 pounds fresh mushrooms , sliced
- 1 tomato , diced
- 1 clove garlic , minced
- 1 teaspoon Italian seasoning
Instructions
-
1
Heat oil in a large skillet over medium heat. Saute onion with salt and pepper for 2 minutes. Stir in zucchini and mushrooms. When zucchini begins to soften, add tomatoes, garlic and Italian seasoning. Cook until heated through.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Quick Potato Salad
You can whip up this potato salad in just 25 minutes. It requires no leftovers.
Make Ahead Butter Balls
This recipe uses a make ahead mix that can be stored in the refrigerator for up to 4 weeks. Add the following ingredients to the mix for buttery cookies.
Olive Puffs
These puff pastry-wrapped olives are our family's favorite holiday appetizer. We make them with a variety of olives - pimento stuffed green, plump kalamata, Provencal - just make sure they are pitted. We like to use strongly flavored olives; the flavor of canned ripe olives disappears in the puff pastry. You can make these ahead, and freeze; allow 30 minutes for the pastry to thaw before baking. Another advantage: the kids like to make them and eat them.