Squash and Pepper Saute

Bright, colorful, and bursting with fresh flavors, this Squash and Pepper Sauté is a quick and healthy recipe that’s as satisfying as it is simple to make. Featuring tender zucchini and yellow squash, sweet red and yellow bell peppers, and a fragrant touch of garlic, oregano, and fresh parsley, this dish comes together in just 25 minutes, making it perfect for weeknight meals. Lightly sautéed to preserve their natural crispness, the vegetables are seasoned to perfection, creating a vibrant medley that's both nutritious and delicious. Serve it as a versatile side dish alongside grilled meats or as a standalone vegetarian option for a light, wholesome meal. With its rainbow of garden-fresh produce and Mediterranean-inspired essence, this recipe is sure to add color and flavor to your dinner table!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 2 medium yellow squash
• 1 large red bell pepper
• 1 large yellow bell pepper
• 2 tablespoons olive oil
• 3 cloves garlic
• 1 teaspoon dried oregano
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Wash and dry the zucchini, yellow squash, and bell peppers. Cut the zucchini and yellow squash into half-moon slices about 1/4-inch thick.

Step 2

Core and remove the seeds from the red and yellow bell peppers. Slice them into thin strips about 1/2-inch wide.

Step 3

Peel and finely mince the garlic cloves.

Step 4

Heat a large skillet or sauté pan over medium heat and add the olive oil.

Step 5

Once the oil is hot, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to let it burn.

Step 6

Add the sliced zucchini, yellow squash, red bell pepper, and yellow bell pepper to the skillet. Stir to coat the vegetables evenly in the oil.

Step 7

Sprinkle the dried oregano, salt, and black pepper over the vegetables. Stir well to evenly distribute the seasonings.

Step 8

Cook the vegetables, stirring occasionally, for 8–10 minutes or until the squash is tender and the peppers are slightly softened but still retain a bit of crunch.

Step 9

Remove the skillet from the heat and sprinkle the chopped fresh parsley over the vegetables.

Step 10

Transfer the squash and pepper saute to a serving dish and serve immediately. Enjoy as a side dish or a light main course!

Nutrition Facts

Serving size	(1231.3g)

Amount per serving	% Daily Value*
Calories	594.9

Total Fat 31.3g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 4928.8mg	0%
Total Carbohydrate 72.6g	0%
Dietary Fiber 13.2g	0%
Total Sugars 44.1g
Protein 12.7g	0%

Vitamin D 0IU	0%
Calcium 196.6mg	0%
Iron 5.1mg	0%
Potassium 2633.1mg	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: 45.2%

Protein: 8.2%

Carbs: 46.6%