Italian Veggie Skillet

1. In a large nonstick skillet, sauté onion and red pepper in oil for 2 minutes.

2. Add zucchini and garlic; sauté 4-5 minutes longer, or until vegetables are crisp-tender.

3. Add the corn, tomato, basil, salt, and Italian seasoning. Cook, stirring until heated through.

4. Sprinkle with Parmesan cheese and serve immediately.

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Nutrient	Quantity
Total fats	22.2793 g
Protein	9.0446 g
Carbohydrates	30.6485 g
Energy	338.7396 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2178 g
Water	169.8094 g
Aspartic acid	0.4258 g
Calcium, Ca	113.5128 mg
Lutein + zeaxanthin	725.63 g
Fiber, total dietary	3.5666 g
Fatty acids, total saturated 22:0	0.0261 g
Carotene, beta	103.092 g
Niacin	2.0747 mg
Vitamin A, RAE	25.364 g
Arginine	0.2573 g
Riboflavin	0.0932 mg
Tocopherol, beta	0.0223 mg
Fatty acids, total polyunsaturated 15:0	0.001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0135 g
Fatty acids, total saturated 20:1	0.0764 g
Glutamic acid	0.9176 g
Sodium, Na	134.2457 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2702 g
Total lipid (fat)	22.2793 g
Manganese, Mn	0.3811 mg
Fructose	2.7787 g
Proline	0.3227 g
Fatty acids, total saturated 16:0	2.7195 g
Fatty acids, total saturated 8:0	0.0056 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.4524 g
Sucrose	1.5533 g
Choline, total	29.0015 mg
Sugars, total	9.2046 g
Serine	0.2055 g
Fatty acids, total saturated 10:0	0.0156 g
Fatty acids, total saturated 18:0	0.5054 g
Fatty acids, total saturated 20:4 undifferentiated	0.001 g
Vitamin B-6	0.269 mg
Selenium, Se	5.7873 g
Ash	1.8916 g
Fatty acids, total saturated 18:1 undifferentiated	14.9829 g
Pantothenic acid	0.9182 mg
Phenylalanine	0.201 g
Copper, Cu	0.1283 mg
Betaine	0.0973 mg
Thiamin	0.207 mg
Retinol	3.9 g
Methionine	0.0816 g
Iron, Fe	1.6229 mg
Carbohydrate, by difference	30.6485 g
Phosphorus, P	211.6726 mg
Folate, total	64.0913 g
Tocopherol, gamma	0.3159 mg
Fatty acids, total saturated 4:0	0.0162 g
Alanine	0.3516 g
Cholesterol	2 mg
Valine	0.2438 g
Fatty acids, total saturated 18:2 undifferentiated	2.4819 g
Glycine	0.1815 g
Carotene, alpha	15.4667 g
Glucose (dextrose)	4.6951 g
Fatty acids, total saturated 14:0	0.054 g
Zinc, Zn	1.1784 mg
Isoleucine	0.1742 g
Fatty acids, total saturated 12:0	0.016 g
Fatty acids, total polyunsaturated	2.7007 g
Fatty acids, total saturated 14:1	0.0019 g
Fatty acids, total polyunsaturated 17:1	0.0253 g
Leucine	0.4174 g
Tocotrienol, alpha	0.028 mg
Vitamin A, IU	447.5284 IU
Folate, DFE	64.0913 g
Tryptophan	0.0424 g
Vitamin C, total ascorbic acid	23.9193 mg
Phytosterols	55.2525 mg
Fatty acids, total polyunsaturated 16:1 c	0.0039 g
Galactose	0.0048 g
Fatty acids, total polyunsaturated 18:1 c	0.4021 g
Fatty acids, total saturated 20:0	0.0906 g
Fatty acids, total saturated 6:0	0.0096 g
Starch	5.51 g
Tyrosine	0.1559 g
Vitamin B-12	0.11 g
Vitamin K (phylloquinone)	20.1796 g
Fatty acids, total saturated	3.4807 g
Histidine	0.119 g
Fatty acids, total monounsaturated	15.3577 g
Threonine	0.167 g
Folate, food	64.0913 g
Fatty acids, total polyunsaturated 17:0	0.0055 g
Fatty acids, total polyunsaturated 24:0	0.0029 g
Cryptoxanthin, beta	111.9794 g
Vitamin E (alpha-tocopherol)	3.0081 mg
Magnesium, Mg	59.2074 mg
Lysine	0.2181 g
Potassium, K	587.5242 mg
Cystine	0.0397 g
Fluoride, F	0.77 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Olive oil	1.5 1/2	179.01	0	20.25
Onion	1	28	6.538	0.07
Parmesan cheese	2 tablespoons	37	4	0.5
Zucchini	2	6.72	0.9952	0.128
Red bell pepper	1	0	0	0
Corn	0.66 cup	83.1333	18.0767	1.305
Italian seasoning	0.5 teaspoon	0	0	0
Garlic Clove	1	4.47	0.9918	0.015
Basil	2 teaspoons	0.4063	0.0468	0.0113
grape tomato	10 halved	0	0	0