Zucchini Peppers and Tomatoes
Bright, fresh, and bursting with Mediterranean-inspired flavors, this Zucchini Peppers and Tomatoes recipe is a quick and healthy side dish that comes together in just 25 minutes! Featuring tender zucchini, vibrant red and yellow bell peppers, and juicy cherry tomatoes, this skillet-cooked medley is seasoned with fragrant garlic, dried oregano, basil, and a touch of heat from red pepper flakes. Each bite is perfectly balanced and enhanced with a drizzle of olive oil and a sprinkle of fresh parsley for the finishing touch. Whether paired with grilled chicken, tossed into pasta, or served alongside crusty bread, this colorful dish is a delightful way to showcase garden-fresh produce. It's low-carb, vegan-friendly, and perfect for weeknight dinners or summer gatherings!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons red pepper flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Wash and dry the zucchini, bell peppers, and cherry tomatoes. Slice the zucchini into half-moons about 1/4-inch thick. Chop the bell peppers into bite-sized strips and halve the cherry tomatoes.
Peel and finely mince the garlic cloves. Set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the zucchini and bell peppers to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the cherry tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir to combine.
Continue to cook for another 5-7 minutes, or until the zucchini is tender but still slightly firm and the tomatoes have softened and released some of their juices.
Remove the skillet from heat and taste for seasoning, adjusting salt and pepper as needed.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4929 mg | 214% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 31.4 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1860 mg | 40% | |
*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.
