Sautéed Zucchini, Squash, Bell Pepper, Garlic, and Green Onions
May 27, 2023
"This is a relatively quick and healthy recipe to go along with a weeknight meal."
- Serving Size: 1 (219.9 g)
- Calories 74.8
- Total Fat - 1.3 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 165.3 mg
- Total Carbohydrate - 15.6 g
- Dietary Fiber - 3.8 g
- Sugars - 5.9 g
- Protein - 2.7 g
- Calcium - 66.5 mg
- Iron - 1.4 mg
- Vitamin C - 82.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Wash the zucchini, squash, bell pepper, and green onions. Trim off the ends of the zucchini and squash, then cut them into half-moons. Remove the stem and seeds from the bell pepper, then slice it into thin strips. Slice the green onions, separating the white and green parts.
Heat the avocado oil in a large skillet or frying pan over medium heat.
Add the minced garlic and white parts of the green onions to the pan. Sauté for about 30 seconds until fragrant.
Add the sliced zucchini, squash, bell pepper, dried thyme, dried oregano, smoked paprika, salt, and black pepper to the pan. Stir to coat the vegetables with the oil and seasonings.
Cook over medium heat for about 6-8 minutes, stirring occasionally, until the vegetables are tender-crisp.
Add the green parts of the green onions to the pan and cook for an additional minute to incorporate the flavors.
Taste and adjust the seasoning if needed.
Once the vegetables are cooked to your desired tenderness, remove the pan from the heat.
Transfer the sautéed vegetables to a serving dish and garnish with fresh parsley or basil.
No special items needed.