Sauteed Zucchini and Roasted Red Peppers

Bring vibrant Mediterranean flavors to your table with this quick and healthy Sautéed Zucchini and Roasted Red Peppers recipe. Perfect as a side dish or a light, satisfying main course, this dish combines tender sautéed zucchini with sweet, smoky roasted red peppers, all tossed in aromatic garlic-infused olive oil. A hint of red pepper flakes adds optional heat, while fresh parsley and a splash of lemon juice brighten every bite. Ready in just 25 minutes, this gluten-free and vegan-friendly recipe is an easy way to elevate weeknight dinners or impress guests with its colorful presentation and bold flavor.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 2 whole roasted red peppers
• 2 tablespoons olive oil
• 2 cloves garlic
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon red pepper flakes (optional)
• 2 tablespoons parsley, freshly chopped
• 1 teaspoon lemon juice

Directions

Step 1

Wash and dry the zucchini. Cut the zucchini into thin slices, about 1/4-inch thick rounds or half-moons depending on your preference.

Step 2

If using store-bought roasted red peppers, drain them and pat dry. Slice the roasted red peppers into thin strips about 1/2-inch wide.

Step 3

Peel and finely mince the garlic cloves.

Step 4

In a large skillet, heat the olive oil over medium heat.

Step 5

Add the minced garlic to the skillet and sauté for 30 seconds, stirring constantly to prevent burning.

Step 6

Add the sliced zucchini to the skillet and sprinkle with salt and black pepper. Stir well to coat the zucchini in the olive oil and garlic.

Step 7

Cook the zucchini for 7-9 minutes, stirring occasionally, until it is tender and slightly golden around the edges.

Step 8

Add the sliced roasted red peppers to the skillet and stir to combine. Cook for an additional 3-4 minutes, allowing the flavors to blend.

Step 9

If desired, sprinkle in the red pepper flakes for a touch of heat, and stir well.

Step 10

Remove the skillet from the heat. Stir in the freshly chopped parsley and lemon juice for brightness.

Step 11

Taste and adjust seasoning with more salt or pepper if needed.

Step 12

Transfer the sautéed zucchini and roasted red peppers to a serving dish and serve warm as a side dish or enjoy as a light main course.

Nutrition Facts

Serving size	(702.3g)

Amount per serving	% Daily Value*
Calories	463.5

Total Fat 29.2g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 4914.2mg	0%
Total Carbohydrate 40.2g	0%
Dietary Fiber 5.9g	0%
Total Sugars 27.5g
Protein 6.7g	0%

Vitamin D 0IU	0%
Calcium 129.4mg	0%
Iron 3.2mg	0%
Potassium 1338.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.3%

Protein: 6.0%

Carbs: 35.7%