zucchini and peppers recipe

Written ByJenny Smyth Posted on
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The Best zucchini and peppers recipe

I have been making this zucchini and peppers recipe for years, and it never fails to impress my family. It’s a simple yet flavorful dish that’s perfect for any occasion.

The best part is that it’s incredibly easy to make, and you can customize it to your taste by adding your favorite spices or herbs. I love how the zucchini and peppers come together to create a harmonious balance of flavors and textures.

My kids always ask for seconds, and I’m happy to oblige because it’s a healthy and nutritious meal option. This recipe has become a staple in our household, and I’m excited to share it with you so you can enjoy it too.

The first time I made this recipe, I was amazed at how quickly the ingredients came together to create a delicious meal. The sweetness of the peppers pairs perfectly with the earthy flavor of the zucchini.

It’s a match made in heaven, and I’m sure you’ll love it just as much as I do.

Sautéed Zucchini and Bell Peppers

4.6 from 661 votes

A simple and flavorful side dish featuring tender zucchini and sweet bell peppers, quickly sautéed with garlic and herbs. This versatile recipe pairs well with grilled meats, fish, or pasta.

Prep Time10 mins
Cook Time10 mins
Resting Time0 mins
Total Time20 mins
Servings: 4Cuisine: InternationalCalories: 95 kcal

🥘Ingredients

For the Sauté

2 medium zucchini, sliced into half-moons
1 large red bell pepper, sliced into strips
1 large yellow bell pepper, sliced into strips
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped

👨‍🍳Directions

1Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
2Add the sliced bell peppers and cook for 3 to 4 minutes, stirring occasionally, until they begin to soften and show slight char marks.
3Add the sliced zucchini and minced garlic to the skillet.
4Cook for 5 to 6 minutes, stirring frequently, until the zucchini is tender but still firm and the garlic is fragrant.
5The vegetables should be lightly browned in spots.
6Season the vegetables with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
7Stir in the chopped fresh basil and parsley, then cook for 1 more minute until the herbs are wilted and aromatic.
Serve immediately.

🔧Equipment

Large skillet
Cutting board
Chef’s knife
Wooden spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 95 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 8g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 2g

📝Notes

For added heat, include a pinch of red pepper flakes with the garlic. You can substitute other bell pepper colors as desired. This dish is best served fresh but can be reheated gently.

Watch Video Of How Sautéed Zucchini and Bell Peppers Works

This zucchini and peppers recipe is a great addition to any meal, whether it’s a weeknight dinner or a special occasion gathering.

It’s easy to make ahead of time and refrigerate or freeze for later use.

One of my favorite things about this recipe is that it’s incredibly versatile – you can serve it as a side dish, add it to pasta or rice bowls, or even use it as a topping for tacos or salads.

❓ Frequently Asked Questions About Sautéed Zucchini and Bell Peppers

1. What type of zucchini should I use for this recipe?

The best type of zucchini to use for this recipe is a medium-sized one with a tender skin. You can choose either green or yellow zucchini, but make sure they’re not too large or too small.

2. Can I use other types of peppers in place of bell peppers?

Yes, you can use other types of peppers like jalapeño or Anaheim peppers if you prefer a spicier or milder flavor. Just be aware that the cooking time may vary depending on the type of pepper you use.

3. How do I store leftover zucchini and peppers?

You can store leftover zucchini and peppers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 6 months.

4. Can I reheat zucchini and peppers in the microwave?

Yes, you can reheat zucchini and peppers in the microwave by placing them in a microwave-safe container with a little water or oil to prevent drying out.

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