Ingredients
Prep Time:10 min
Start to Finish:15 min
makes:4 servings (1/2 cup each)
1 small zucchini, cut lengthwise into fourths, then cut crosswise into 1/2-inch slices
1 cup Cascadian Farm® frozen organic shelled edamame (from 10-oz bag), thawed
1 medium tomato, coarsely chopped (1/2 cup)
2 teaspoons chopped fresh basil leaves
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 tablespoon shredded Parmesan cheese
Instructions
1. In 2-quart saucepan, heat 1/4 cup water to boiling over medium heat. Add zucchini and edamame; simmer 3 to 5 minutes or until vegetables are crisp-tender. Drain well; return to saucepan.
2. Stir in remaining ingredients except cheese. Cook and stir about 1 minute or until heated.
3. Place zucchini mixture in serving dish. Sprinkle with cheese.
High Altitude (3500-6500 ft): No change.
Nutrition Facts
1 Serving: Calories 60 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 95mg; Total Carbohydrate 5g (Dietary Fiber 2g, Sugars 2g); Protein 5g % Daily Value*: Vitamin A 6%; Vitamin C 10%; Calcium 6%; Iron 4% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2 MyPyramid Servings: 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.
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