Peppers and Zucchini
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 56.8
- Total Fat: 4.7 g
- Cholesterol: 2.7 mg
- Sodium: 353.9 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.4 g
- Protein: 1.2 g
View full nutritional breakdown of Peppers and Zucchini calories by ingredient
Introduction
Sauteed side dish Sauteed side dishNumber of Servings: 4
Ingredients
-
1 - TBS Olive Oil
1- Pat Butter, unsalted
2 - Bell Peppers, any color, sliced in strips
2 - Cloves garlic, diced or pressed
2 - Zucchini, small 8-9", green, yellow or both,
sliced 1/2 in. thick
1 - Can diced tomatoes, with juice
1 to 2 - TBS McCormick Mediterranean Sea Salt or similar. I sometimes add a few shakes of red pepper flakes or a little Adobo Seasoning also.
Tips
Make sure the peppers don't over cook and get mushy.
Directions
Heat olive oil and butter in med. skillet.
Saute pepper strips and garlic for a minute or two just to coat with the oils. Add zucchini slices, saute for another two minutes.
Add tomatoes and juice and stir in seasonings.
Cover and simmer on low heat for 15 to 25 min stirring a few times. Cook until peppers are barely soft and zucchini is not mushy.
Serving Size: Makes about 4 - 5 servings as a side dish
Number of Servings: 4
Recipe submitted by SparkPeople user CINDY_WHO03.
Saute pepper strips and garlic for a minute or two just to coat with the oils. Add zucchini slices, saute for another two minutes.
Add tomatoes and juice and stir in seasonings.
Cover and simmer on low heat for 15 to 25 min stirring a few times. Cook until peppers are barely soft and zucchini is not mushy.
Serving Size: Makes about 4 - 5 servings as a side dish
Number of Servings: 4
Recipe submitted by SparkPeople user CINDY_WHO03.