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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Alverton, Pennsylvania, Betty Claycomb whips up a simple side dish featuring broccoli, carrots and zucchini. Over the years, my husband and I have learned to cook with less fat and sugar so we can enjoy good health as we grow older, she shares. Ingredients:
4 cups fresh broccoli florets |
3/4 cup fresh baby carrots, quartered lengthwise |
2 teaspoons canola oil |
1 medium zucchini, halved lengthwise and sliced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a nonstick skillet or wok, stir-fry broccoli and carrots in oil for 5 minutes. Add the zucchini, salt and pepper; stir-fry 4-5 minutes longer or until vegetables are crisp-tender. Yield: 4 servings.
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