Ingredients Jump to Instructions ↓

  1. 2 medium zucchini, halved lengthwise and cut into 1/4-inch slices

  2. 1 cup fresh or frozen corn, thawed

  3. 3/4 cup diced green pepper

  4. 1 medium leek (white portion only), sliced

  5. 1/2 teaspoon seasoned salt

  6. 1 tablespoon olive oil

  7. 2 medium tomatoes, seeded and diced

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet, saute the zucchini, corn, green pepper, leek and seasoned salt in oil until vegetables are tender. Stir in the tomatoes; heat through. Yield: 4 servings.


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