Squash and Pepper Saute
Bright, colorful, and bursting with fresh flavors, this Squash and Pepper Sauté is a quick and healthy recipe that’s as satisfying as it is simple to make. Featuring tender zucchini and yellow squash, sweet red and yellow bell peppers, and a fragrant touch of garlic, oregano, and fresh parsley, this dish comes together in just 25 minutes, making it perfect for weeknight meals. Lightly sautéed to preserve their natural crispness, the vegetables are seasoned to perfection, creating a vibrant medley that's both nutritious and delicious. Serve it as a versatile side dish alongside grilled meats or as a standalone vegetarian option for a light, wholesome meal. With its rainbow of garden-fresh produce and Mediterranean-inspired essence, this recipe is sure to add color and flavor to your dinner table!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 teaspoon dried oregano
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Wash and dry the zucchini, yellow squash, and bell peppers. Cut the zucchini and yellow squash into half-moon slices about 1/4-inch thick.
Core and remove the seeds from the red and yellow bell peppers. Slice them into thin strips about 1/2-inch wide.
Peel and finely mince the garlic cloves.
Heat a large skillet or sauté pan over medium heat and add the olive oil.
Once the oil is hot, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to let it burn.
Add the sliced zucchini, yellow squash, red bell pepper, and yellow bell pepper to the skillet. Stir to coat the vegetables evenly in the oil.
Sprinkle the dried oregano, salt, and black pepper over the vegetables. Stir well to evenly distribute the seasonings.
Cook the vegetables, stirring occasionally, for 8–10 minutes or until the squash is tender and the peppers are slightly softened but still retain a bit of crunch.
Remove the skillet from the heat and sprinkle the chopped fresh parsley over the vegetables.
Transfer the squash and pepper saute to a serving dish and serve immediately. Enjoy as a side dish or a light main course!
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4929 mg | 214% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 44.1 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2633 mg | 56% | |
*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.
