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Rachael Ray's 30-Minute Healthy Recipes

Quick Zucchini Vegetable Skillet


* 1 1/2 lbs zucchini, washed and thinly sliced
* 3/4 cup coarse chopped green onion (or substitute 1 medium yellow onion thinly sliced)
* 1 can (12 oz) whole kernel corn, drained (or substitute frozen whole kernel corn)
* 1 can (14 1/2 oz) diced tomatoes, not drained
* 3 cups cooked long grain rice
* 1/4 cup fresh chopped parsley
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup dried oregano


1. Cook rice according to package directions.
2. Spray large skillet with non-stick cooking spray. Add zucchini and onion to hot skillet and cook over medium to medium-high heat, stirring occasionally. Cook for about 7 -9 minutes, until vegetables are just tender.
2. Add corn, tomatoes, rice, and remaining ingredients and mix well. Turn heat down to low, cover and simmer slowly for 15-20 minutes.


I double this recipe sometimes depending on how much zucchini I get from my generous gardener friends. Boy, that stuff grows like crazy, doesn't it? I don't know about you, but I'm always on the look-out for more zucchini recipes!

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