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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Crisco Pure Vegetable Oil
- 1 clove garlic (minced)
- 1 small onion (thinly sliced)
- 2 tsp. fresh oregano leaves
- 1 tsp. marjoram leaves (fresh)
- 1 medium zucchini (each, and yellow summer squash, cut into julienne strips, about 2 cups)
- 1 orange pepper (small, sliced)
- 1 cup grape tomatoes (fresh, halved)
- 2 Tbsp. pitted black olives (sliced)
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 Tbsp. grated Parmesan cheese
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Directions
- HEAT oil in large skillet. Add garlic and onion. Cook and stir over medium heat 2 to 3 minutes.
- ADD zucchini, yellow squash, pepper strips, fresh oregano and marjoram leaves. Cook and stir 4 to 5 minutes, or until tender. Stir in tomatoes, olives, salt and pepper. Cook until heated through. Garnish with Parmesan cheese if using.
NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories100Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1g5% |
Trans Fat0g |
Cholesterol<5mg1% |
Sodium350mg15% |
Potassium300mg9% |
Protein2g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A30% |
Vitamin C90% |
Calcium6% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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