"Healthified" Creamed Corn

Vegetable Medley

"Healthified" Stuffing

Your health. Your taste buds. Here are a few products that serve both masters.

Green Giant®

Simply Steam® Garden Vegetable Medley

Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, delicious healthy recipes, and friendly advice from other folks like you.

In Eat Better America’s new video series, BAAAD HABITS!, we document a real family’s eating habits with a hidden camera and hold a healthy eating intervention to help the family healthify their food choices.

print the recipe, share it with friends, or sign up and log in to save it.

already a member? log in:

join now!

rant, rave, & review this recipe

Confirm Delete

Are you sure you want to delete your recipe review?
Yes | No

already a member? log in:

join now!

rant, rave, & review this recipe

Thanks for letting us poll your palate!

Your recipe rating, out of 5 stars, has been saved. Rate more recipes and help your fellow foodies find new favorites.

Zucchini with Edamame and Tomatoes

Edible Edamame

Soy foods such as edamame contain soy protein and isoflavones, two components with promise in helping to reduce heart disease risk.

Did You Know?

Edamame are green or unripened soybeans. You’ll find packages of frozen in-the-pod or shelled edamame in the frozen foods section, or fresh in the produce section with other Asian vegetables.

3 reviews

3 ratings - Click to rate

Jazz up the familiar rotisserie or roast chicken with this new veggie combination featuring edamame. From eatbetteramerica.

Prep Time:10 min

Start to Finish:15 min

makes:4 servings (1/2 cup each)

1	small zucchini, cut lengthwise into fourths, then cut crosswise into 1/2-inch slices
1	cup Cascadian Farm® frozen organic shelled edamame (from 10-oz bag), thawed
1	medium tomato, coarsely chopped (1/2 cup)
2	teaspoons chopped fresh basil leaves
1/4	teaspoon garlic salt
1/8	teaspoon pepper
1	tablespoon shredded Parmesan cheese

1.	In 2-quart saucepan, heat 1/4 cup water to boiling over medium heat. Add zucchini and edamame; simmer 3 to 5 minutes or until vegetables are crisp-tender. Drain well; return to saucepan.
2.	Stir in remaining ingredients except cheese. Cook and stir about 1 minute or until heated.
3.	Place zucchini mixture in serving dish. Sprinkle with cheese.
High Altitude (3500-6500 ft): No change.

Nutritional Information

1 Serving: Calories 60 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 95mg; Total Carbohydrate 5g (Dietary Fiber 2g, Sugars 2g); Protein 5g % Daily Value*: Vitamin A 6%; Vitamin C 10%; Calcium 6%; Iron 4% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2 MyPyramid Servings: 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

3 Reviews

print review with recipe

very good!

very delicious side dish! im a big fan of edamame so i loved this! i didnt have any fresh basil on hand, so i used dried. i also chopped up an avocado & added it at the final step with the shredded cheese. mmmm
Posted at 11:29 PM on October 21 2009 by specialk928

print review with recipe

it was pretty delish, but i have to agree, less basil would make it better.
Posted at 1:41 PM on July 6 2009 by viribaby

print review with recipe

Good, but less basil

This dish was a great side for a summertime meal. I would just do a bit less basil as it was strongly flavored.
Posted at 9:40 AM on July 28 2008 by Jennifer