I love to cook this sauteed zucchini bell peppers recipe, especially during spring and summer time. Choosing red bell pepper is not only because it makes this easy side dish very pretty, but also the slight sweetness that brings to the dish.
This is just a side dish portion. I personally always love to double or triple the quantity and serve as a vegetarian easy dinner.
Feel free to serve some steamed white rice on the side to make it more filling for a easy healthy dinner.
Prep Time: 10 Minutes Cook Time: 8-10 Minutes Serving: 2-4
1 pound Zucchini (cut in half moon; about ½” thick)
2 Red Bell Pepper (seeded and discard membranes; cut in stripes)
1 Clove Garlic (minced)
1 pinch of Crushed Red Pepper (optional)
½ teaspoon Salt
¼ teaspoon Black Pepper
2 tablespoon Extra Virgin Olive Oil
If you use yellow squash, scoop out the seeds so it won’t add bitterness in the dish.
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