Sauteed Zucchini And Peppers Recipes

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SAUTEED ZUCCHINI, PEPPERS, AND TOMATOES



Sauteed Zucchini, Peppers, and Tomatoes image

With in-season produce like zucchini, tomatoes, and bell peppers, all you need is a little seasoning to bring out their fresh flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 6

1 pound (about 2 medium) zucchini
2 yellow bell peppers
2 tablespoons olive oil
1 pint grape tomatoes
2 cloves garlic, smashed
Coarse salt and ground pepper

Steps:

  • Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.
  • Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.

Nutrition Facts : Calories 121 g, Fat 7 g, Fiber 2 g, Protein 3 g

EASY AND GOOD ZUCCHINI AND PEPPER SAUTE



Easy and Good Zucchini and Pepper Saute image

Very simple and very good! I have made this many times in the past when I have lots of zucchini overflowing in my garden. Even better if you can use fresh cut corn from the cob. This is a simple recipe that has lots of wonderful flavor! you will love this! Use less jalapeno but please use some, it really brings out a "kick" in this recipe. My family loves spicy, so I use the two jalapenos!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 tablespoons butter
2 onions, chopped
1 tablespoon fresh minced garlic (or to taste)
4 zucchini, cut in half and sliced
1 large red bell pepper, chopped (can use two)
1 (10 ounce) bag frozen corn or 1 (10 ounce) bag fresh corn
1 -2 jalapeno, seeded and chopped
salt and pepper
1/4 cup grated romano cheese (optional) or 1/4 cup parmesan cheese (optional)

Steps:

  • In a large skillet heat oil and butter.
  • Saute the onions and garlic until tender.
  • Add in zucchini, both peppers and corn; saute for about 4-5 minutes or until the zucchini and peppers are JUST tender but not mushy.
  • Add in grated Parmesan cheese (if using) and salt and pepper to taste; mix to combine.

ZUCCHINI SAUTE



Zucchini Saute image

Quick vegetable saute that's very versatile! You can use any veggies you like. Serve over pasta, if desired.

Provided by Denyse

Categories     Side Dish     Vegetables     Tomatoes

Time 30m

Yield 6

Number Of Ingredients 8

1 tablespoon olive oil
½ red onion, diced
salt and pepper to taste
4 zucchini, halved and sliced
½ pound fresh mushrooms, sliced
1 tomato, diced
1 clove garlic, minced
1 teaspoon Italian seasoning

Steps:

  • Heat oil in a large skillet over medium heat. Saute onion with salt and pepper for 2 minutes. Stir in zucchini and mushrooms. When zucchini begins to soften, add tomatoes, garlic and Italian seasoning. Cook until heated through.

Nutrition Facts : Calories 68.1 calories, Carbohydrate 9.2 g, Fat 3.2 g, Fiber 2.6 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 99.1 mg, Sugar 3 g

SAUTEED ZUCCHINI



Sauteed Zucchini image

This is a really easy recipe that tastes great. Fresh veggies in a light sautee. You can add a cup of cooked pasta if you wish to give it more heft as a side dish. We always make too much pasta during the week so this is a great way to work through some of the leftovers.

Provided by FrackFamily5 CA->CT

Categories     Side Dish     Vegetables     Tomatoes

Time 30m

Yield 6

Number Of Ingredients 8

1 tablespoon butter
1 sweet onion, chopped
1 clove garlic, minced
2 tomatoes, chopped
½ cup water, divided
1 cube chicken bouillon
1 large zucchini, thinly sliced
ground black pepper to taste

Steps:

  • Melt the butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, about 5 minutes. Add the garlic; cook and stir 1 minute more. Stir the tomatoes and 1/4 cup water into the mixture; cover. Cook until the tomatoes have reduced slightly, stirring occasionally, about 5 minutes.
  • Pour another 1/4 cup water into the skillet, and add the bouillon cube; stir until the bouillon is dissolved. Add the zucchini; continue cooking until the zucchini is tender, 5 to 7 minutes. Season with black pepper to serve.

Nutrition Facts : Calories 45.7 calories, Carbohydrate 6.2 g, Cholesterol 5.2 mg, Fat 2.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 214.8 mg, Sugar 3.1 g

SAUTéED ZUCCHINI, PEPPERS, AND TOMATOES



Sautéed Zucchini, Peppers, and Tomatoes image

Yield Serves 4

Number Of Ingredients 6

1 pound zucchini (about 2 medium)
2 yellow bell peppers, ribs and seeds removed
2 tablespoons olive oil
1 pint grape tomatoes
2 garlic cloves, smashed
Coarse salt and fresh ground pepper

Steps:

  • Quarter the zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Cut the peppers into 3/4-inch squares.
  • Heat the olive oil in a large skillet over medium-high heat. Add the zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until the vegetables are crisp-tender, 6 to 8 minutes.

SAUTEED ZUCCHINI AND ROASTED RED PEPPERS



Sauteed Zucchini and Roasted Red Peppers image

This is really easy to add other vegetables to, like broccoli or green beans, and is a super-easy side dish.

Provided by mplsgirl

Categories     Vegetable

Time 7m

Yield 2 serving(s)

Number Of Ingredients 3

2 small zucchini, halved lengthwise and cut into half-moons
1 (10 ounce) jar roasted red peppers packed in oil
1 lemon, juice of

Steps:

  • Slice the red peppers into strips.
  • Pour the oil into a skillet and heat over med-high heat.
  • Add zucchini and sauté until tender, about 4 minutes.
  • Add lemon juice and red pepper strips and sauté 1-2 more minutes.

Nutrition Facts : Calories 24.8, Fat 0.2, Sodium 12, Carbohydrate 6, Fiber 1.4, Sugar 2.6, Protein 1.5

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