| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Inactive: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon avocado oil
- 1/2 cup chopped zucchini (1/4-inch pieces)
- 1/2 medium sweet onion, cut into 1/4-inch pieces
- A pinch of sea salt
- 1 1/2 cups frozen peas and carrots
- 1 cup fresh or frozen corn kernels
- 1/2 cup frozen edamame
- 1 cup cherry tomatoes, quartered
- 1 tablespoon freshly squeezed lemon juice
- Freshly ground black pepper
Instructions
- In a medium saucepan, heat the oil over medium heat. Add the zucchini, onion and salt to the pan and cook, stirring, until the onion is translucent and the zucchini is tender, about 5 minutes. Lower the heat to medium low, add the peas and carrots, corn and edamame and cook, stirring, for about 1 minute. Transfer the mixture to a large bowl and let cool. Toss with the tomatoes and lemon juice. Season with black pepper.
Nutrition Facts
| Calories | 129 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 1 grams |
| Sodium | 144 milligrams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 4 grams |
| Protein | 5 grams |
| Sugar | 7 grams |
Reviews
This is a quick and convenient dish, not to mention it’s so tasty! We replaced the tomatoes with chopped mushrooms that we sautéed with the onions and zucchini. We also added some dried herbs and 1T. of Italian salad dressing at the end. It looked and smelled so good, we ate it hot, straight from the pan. The cold leftover were good as well.
Absolutely delicious!! Very refreshing and healthy. My husband and I both loved it. Usually recipes have a little more lemon in them that I like, but I actually added a little extra in this one. I can’t recommend this recipe more highly!