A quick and easy recipe for squid with summer vegetables like zucchini, bell pepper, and tomatoes. You can speed up the preparation of this quick dinner even more if you use squid rings. If you are using frozen squid, thaw before cooking.

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 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 in a skillet and cook onion until softened, about 3 minutes. Season with salt. Add bell pepper and zucchini and cook until softened, 3 to 5 minutes. Stir in tomatoes, garlic, salt, and black pepper. Pour in white wine and bring to a boil.

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  • Add squid and cook until squid is just cooked through, about 5 minutes. Do not overcook. Sprinkle with chopped basil to serve.

Nutrition Facts

289 calories; protein 18.6g 37% DV; carbohydrates 17.8g 6% DV; fat 13.9g 21% DV; cholesterol 230.1mg 77% DV; sodium 323.8mg 13% DV. Full Nutrition
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