ZUCCHINI AND PEPPERS RECIPES

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

Ingredients

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

ZUCCHINI, PEPPERS, AND TOMATOES RECIPE - FOOD.COM

Zucchini, Peppers, and Tomatoes Recipe - Food.com image

This is a really quick, simple, and flavorful sauté from The Victory Garden Cookbook. It can be served hot or cold, and reheats well.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb zucchini
2 tablespoons butter
1 tablespoon olive oil
1 cup sliced onion
1 -2 cup sliced bell pepper (any color)
1 1/2 cups peeled seeded and chopped tomatoes
1 teaspoon chopped fresh basil
1/2 teaspoon oregano
salt & freshly ground black pepper
1/2 cup feta cheese (optional) or 1/4 cup parmesan cheese (optional)
1/2 cup sliced black olives, to taste (optional)

Steps:

Wash, trim, and slice zucchini.
Salt zucchini lightly and allow to drain for about ten minutes, then pat dry.
Heat the butter and oil, sauté onions until wilted.
Add the zucchini and peppers, cook 2 to 3 minutes.
Stir in tomatoes, herbs, and add salt and pepper to taste.
Cook 4 to 5 minutes, or until the vegetables are tender.
If the tomatoes are especially juicy, cook briefly over high heat to reduce pan juices.
Remove from heat, stir in optional feta and olives or parmesan, if desired.

Nutrition Facts : Calories 135.8, FatContent 9.7, SaturatedFatContent 4.3, CholesterolContent 15.3, SodiumContent 66, CarbohydrateContent 11.7, FiberContent 3.3, SugarContent 7.2, ProteinContent 2.8

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