Five-a-Day Vegetables with Parmesan

  • Yield: 8 to 10 servings

"In the summer, I like to use all the vegetables from our garden. I especially like to use fresh green onions. I dice them and use the tops to make this dish colorful."


4cups thinly sliced zucchini
1small onion, sliced
1 green bell pepper, cut into strips
1medium carrot, grated
1tablespoon water
2tablespoons butter or margarine
1teaspoon salt
Black pepper
1/4teaspoon Italian seasoning
1cup diced tomatoes, seeds removed
1/4cup grated Parmesan cheese


  1. Combine zucchini, onion, bell pepper, carrot, water, butter, salt, pepper and Italian seasoning in a large skillet. Cover and cook 1 minute. Uncover and cook, turning with wide spatula, until vegetables are barely tender, about 5 to 10 minutes.
  2. Add tomatoes and Parmesan cheese. Toss and cook another minute.

Mary H. Hammann, Waggoner, Ill.