PEPPER AND ZUCCHINI RECIPES RECIPES

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EASY AND GOOD ZUCCHINI AND PEPPER SAUTE RECIPE - FOOD.COM



Easy and Good Zucchini and Pepper Saute Recipe - Food.com 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!

Total Time 15 minutes

Prep Time 15 minutes

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.

Nutrition Facts : Calories 245.2, FatContent 13.9, SaturatedFatContent 4.9, CholesterolContent 15.3, SodiumContent 72.9, CarbohydrateContent 29.4, FiberContent 5.6, SugarContent 9.1, ProteinContent 5.8

BELL PEPPER AND ZUCCHINI FRITTATA RECIPE - FOOD.COM



Bell Pepper and Zucchini Frittata Recipe - Food.com image

Make and share this Bell Pepper and Zucchini Frittata recipe from Food.com.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2 serving(s)

Number Of Ingredients 8

1/3 cup finely chopped onion
1 cup thinly sliced zucchini
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 1/2 tablespoons olive oil
4 large eggs
2/3 cup freshly grated parmesan cheese
2 tablespoons minced fresh parsley leaves or 2 tablespoons cilantro leaves (for a change)

Steps:

  • In a 9-inch non-stick skillet cook the onion, the zucchini, and the peppers with salt and black pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, for 10 minutes, or until the vegetables are tender.
  • In a bowl whisk together the eggs, 1/3 cup of the Parmesan and the parsley (or cilantro), add the vegetable mixture, and stir the mixture until it is combined well.
  • In the skillet heat the remaining 1/2 tablespoon oil over moderate heat until it is hot but not smoking, pour in the egg mixture, distributing the vegetables evenly, and cook the frittata, without stirring, for 8 to 10 minutes, or until the edge is set but the center is still soft.
  • Sprinkle the remaining 1/3 cup Parmesan over the top.
  • (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the cheese is golden, let it cool in the skillet for 5 minutes, and run a knife around the edge.
  • Slide the frittata onto a serving plate, cut it into wedges, and serve it warm or at room temperature.
  • Enjoy!

Nutrition Facts : Calories 419.9, FatContent 29.9, SaturatedFatContent 10.3, CholesterolContent 452.4, SodiumContent 661.1, CarbohydrateContent 11.1, FiberContent 2.6, SugarContent 5.8, ProteinContent 27.2

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