Low Carb Sizzling Fajita Veggies
Crank up the flavor while keeping things light with this irresistible recipe for Low Carb Sizzling Fajita Veggies! Packed with vibrant bell peppers, red onion, and tender zucchini, these colorful veggies are tossed in a zesty marinade of olive oil, lime juice, and bold spices like chili powder, cumin, and garlic powder, then flash-cooked in a hot skillet to achieve a perfect blend of smoky char and crisp-tender texture. Ready in just 25 minutes, this quick and easy dish is gluten-free, keto-friendly, and a surefire crowd-pleaser. Garnished with fresh cilantro for a burst of herbaceous flavor, these fajita veggies make the ultimate side or taco topping, perfect for lettuce wraps or pairing with your favorite protein.
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Recipe Information
Ingredients
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Yellow bell pepper
- 1 large Red onion
- 1 medium Zucchini
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro
Instructions
Begin by preparing the vegetables. Slice the red, green, and yellow bell peppers into thin strips, about 1/4 inch wide. Set aside.
Cut the red onion in half then slice it into 1/4 inch strips. Set aside with the bell peppers.
Slice the zucchini into thin coins, about 1/4 inch thick. Keep them separate from the other vegetables.
In a small bowl, combine the olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper. Whisk until well blended to create a marinade.
In a large bowl, toss the bell pepper strips and onion slices with the marinade, ensuring every piece is evenly coated.
Heat a large skillet over medium-high heat. Once the pan is hot, add the marinated peppers and onions. Stir-fry them for about 5-7 minutes until they start to soften but retain some crispness.
Add the zucchini slices to the skillet, mixing them in with the peppers and onions. Continue to cook for an additional 3 minutes until the zucchini is tender.
Remove the skillet from heat and sprinkle the fajita veggies with fresh chopped cilantro before serving.
Serve the sizzling fajita veggies immediately, either as a side dish or as a topping for low carb options like lettuce wraps.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3120 mg | 136% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 30.7 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1963 mg | 42% | |
*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.
