This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil.

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.

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Nutrition Facts

103 calories; protein 2.4g 5% DV; carbohydrates 10.3g 3% DV; fat 6.7g 10% DV; cholesterol 7.6mg 3% DV; sodium 179.6mg 7% DV. Full Nutrition
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Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2013
Yum! A great vegetable side with a kick! My husband who isn't the veggie-lover that I am raved bc he adores anything spicy;) My only change was omitting the butter to try and cut a bit of fat. The dish didn't suffer following this omission deelish!!! Thanks for sharing Anna Read More
(20)

Most helpful critical review

Rating: 3 stars
04/27/2014
very green tasting. cook zucchini longer or add something saucy. Read More
(2)
61 Ratings
  • 5 star values: 47
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/23/2013
Yum! A great vegetable side with a kick! My husband who isn't the veggie-lover that I am raved bc he adores anything spicy;) My only change was omitting the butter to try and cut a bit of fat. The dish didn't suffer following this omission deelish!!! Thanks for sharing Anna Read More
(20)
Rating: 5 stars
06/18/2014
On the surface this looks like nothing new or special. But try adding this bit of jalapeno! It gave a ho-hum sautéed zucchini new life and zip. It with the addition of red and yellow peppers really made this pop. Read More
(16)
Rating: 5 stars
06/26/2014
Easy-peasy fresh flavorful side. Prepared as written perfect as is with a bit of sea salt to finish. Great summer side for just about any grilled meat. Thanks for sharing your recipe I'll use this often. Read More
(8)
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Rating: 4 stars
10/16/2015
I substituted a smaller sweet onion (red torpedo) for the shallot and added fresh basil used all olive oil vs olive oil and butter. Very tasty and certainly easy took me about 10 minutes to prep and 10 minutes to cook. I quartered the zucchini so it would cook faster and that was the right adjustment; it cooked at the same rate as the peppers. Next time I'd add fresh Roma tomatoes if I had them on hand. Read More
(5)
Rating: 5 stars
06/21/2013
Delicious! My only change was not using yellow peppers as I had none. I love the small kick from the jalapeño. So easy but tasty. Thanks Anna! Read More
(4)
Rating: 5 stars
12/28/2014
I didn't have the jalapeño so as a substitute I used a dash of ground cayenne pepper. It was a big hit with the family. I will defiantly make this again. Read More
(4)
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Rating: 5 stars
07/16/2014
Delicious! Instead of the shallot (I didn't have any) I used about 1/4 sweet onion chopped. I forgot the paprika and used seasoned salt instead of regular. I was hesitant about the jalapeno but it gave the veggies a nice flavor. Will definitely make again! Read More
(3)
Rating: 5 stars
11/03/2013
Delicious Read More
(3)
Rating: 4 stars
09/10/2014
This recipe is very simple and delicious but I did change it from the original. I did not put any peppers or onion but added mushrooms but it still came out delicious. Read More
(2)
Rating: 3 stars
04/27/2014
very green tasting. cook zucchini longer or add something saucy. Read More
(2)
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