Easy and Good Zucchini and Pepper Saute
Brighten up your dinner table with this vibrant and healthy Easy and Good Zucchini and Pepper Saute, a quick 20-minute dish that’s perfect for busy weeknights! Featuring tender zucchini rounds and colorful strips of red and yellow bell peppers, this recipe is lightly seasoned with garlic, dried oregano, salt, and pepper—letting the fresh flavors of the vegetables truly shine. A simple olive oil sauté brings out their natural sweetness, while a sprinkle of chopped parsley adds a fresh and fragrant garnish. Ideal as a side dish or served over rice, pasta, or quinoa for a light and satisfying meal, this gluten-free and vegan-friendly option is both versatile and delicious. Perfect for showcasing summer produce, it’s a great choice for anyone looking for an easy, wholesome way to eat their veggies!
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Recipe Information
Ingredients
- 2 medium (about 6-7 inches each) zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 tablespoons olive oil
- 2 cloves garlic
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons dried oregano
- 1 tablespoon (chopped) parsley (optional, for garnish)
Instructions
Wash the zucchini and bell peppers thoroughly. Pat dry with a clean towel.
Slice the zucchini into thin rounds, about 1/4-inch thick. For larger rounds, you can slice them into half-moons.
Cut the bell peppers into thin strips by removing the seeds and slicing the flesh into uniform pieces.
Peel and mince the garlic cloves finely.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Once the oil is hot, add the minced garlic and saute for 30 seconds, stirring constantly to avoid burning.
Add the sliced zucchini and bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp. Adjust the heat if necessary to prevent overcooking.
Season the vegetables with salt, black pepper, and dried oregano. Stir well to incorporate the spices evenly.
Remove the skillet from heat, and transfer the sauteed vegetables to a serving dish.
Garnish with freshly chopped parsley if desired. Serve hot as a side dish or over rice, pasta, or quinoa for a light meal.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4920 mg | 214% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 32.6 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1731 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
