Zucchini Vegetable Toss - Kraft Recipes Top
Comida Kraft
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Zucchini Vegetable Toss

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12 servings, 1/2 cup each

Sure, zucchini gets star billing in this zesty summer vegetable toss. But let's hear it for the snow peas and tomatoes, too, for adding color and flavor.

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What You Need

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Make It

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  • Heat dressing in large skillet on medium-high heat. Add onions, garlic and seasoning; cook 3 min., stirring occasionally. Add zucchini; cook and stir 4 to 5 min. or until crisp-tender.
  • Stir in snow peas and tomatoes; cook 2 to 3 min. or until heated through, stirring occasionally.
  • Sprinkle with cheese; cover. Remove from heat. Let stand 1 min.

Special Equipment Needed


Substitute 1 lb. Japanese or other small eggplant slices for the zucchini. Just cut the eggplant lengthwise in half, then crosswise into 1/4-inch-thick slices before adding to the cooked onions, garlic and seasoning in skillet.


  • 12 servings, 1/2 cup each

Healthy Living

  • Low fat
  • Good source of vitamin A or C
  • Generally Nutritious
  • Low sodium
  • Diabetes Center

Diabetes Center

  • Carb Choices: 0 Carb Choice

Diet Exchange

  • 1 Vegetable

Nutrition Bonus

This delicious low-fat, low-sodium side dish is a good source of vitamin C from the vegetables.

Nutritional Information

Serving Size 12 servings, 1/2 cup each
Calories 30
Total fat 1g
Saturated fat 0g
Cholesterol 0mg
Sodium 70mg
Carbohydrate 4g
Dietary fiber 1g
Sugars 2g
Protein 1g
% Daily Value
Vitamin A 4 %DV
Vitamin C 10 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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