Zucchini and Yellow Split Pea Sauté
Here's a delicious recipe that's easy and uses fresh seasonal vegetables.
Makes 4 servings
Cooking time: n/a
Ingredients
- 1 Tbsp (15 mL) canola oil
- 2 green onions, chopped
- 2 medium zucchini, sliced
- 1 cup (250 mL) dried yellow split peas, cooked according to package instructions
- 2 medium tomatoes, sliced
- 1 cup (250 mL0 reduced-fat cheddar cheese, shredded
- 1 red onion, sliced in rings
- Dash each of garlic powder, light soy sauce and pepper
Instructions
- Heat canola oil in a large skillet over medium-low heat.
- Sauté green onions and zucchini slices until slightly tender, about 5 minutes. Add cooked yellow split peas. Stir gently.
- Layer tomato slices over top and sprinkle with 2/3 cup (150 mL) of the shredded cheese. Layer onion rings over mixture and add remaining cheese.
- Sprinkle garlic powder, soy sauce and pepper over top.
- Reduce heat to low, place lid on the pan and heat ingredients for about 5 minutes. Serve immediately.
Notes
Makes 4 servings, Serving size: 1/2 cup (125 mL)
Nutritional Information
Per Serving
| Calories | 150 |
| Total Fat | 6 g |
| Saturated Fat | 0.5 g |
| Trans fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 300 mg |
| Carbohydrates | 24 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Protein | 3 g |
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