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Vibrant Veggie Stir-Fry

By: Betty Claycomb

"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."

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 cups fresh broccoli florets
3/4 cup fresh baby carrots, quartered lengthwise
2 teaspoons canola or vegetable oil
1 medium zucchini, halved lengthwise and sliced
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

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.

Footnotes

Nutritional Analysis: One serving (3/4 cup) equals 58 calories, 3 g fat (trace saturated fat), 0 cholesterol, 322 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable.