Tired of cooking the same thing over and over, week after week? Late Spring and early Summer are some of the best times of the year for healthy cooking with the plethora of fresh fruits and vegetables that are popping up at the local farmers’ markets, grocery stores, and even in our own back yards! Here is a great heart healthy recipe where you can put those fresh veggies to good use.
Eating heart healthy can be equally as delicious as it is good for your body. And if you could save your heart by improving your diet, wouldn’t you at least want to give it a try?
HERBED VEGGIE SKILLET
2 teaspoons canola or corn oil
8 ounces zucchini, sliced
1/4 cup sliced onion
1/4 cup diced green bell pepper
3/4 cup frozen whole-kernel corn
1/3 cup diced tomato
2 tablespoons water (plus more if needed)
1/8 teaspoon dried basil, crumbled
1/8 teaspoon dried marjoram, crumbled
1/8 teaspoon (scant) dried oregano, crumbled
Pepper to taste
1. 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 3 minutes, or until the onion is soft, stirring frequently.
2. 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 the pepper.
Total Fat 2.5 g
Saturated Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.5 g
Cholesterol 0 mg
Sodium 9 mg
Carbohydrates 11 g
Fiber 2 g
Sugars 3 g
Protein 2 g
Dietary Exchanges: 1/2 starch, 1 vegetable, 1/2 fat
© American Heart Association