Zucchini and peppers in the pan, an easy and quick side dish ideal for any time of the day, also perfect as a topping for pasta dishes.
It’s delightful in summer to cook these seasonal dishes, especially when they take little time to cook and release their wonderful fragrance.
No special advice is needed for this recipe except to choose intact ingredients and not excessively large, for a crunchy and tasty result at the end of cooking.
One of the simplest recipes on the blog, of which you can find other versions in the list below.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 zucchini (medium)
- 1 red bell pepper (medium size)
- 1 yellow bell pepper (medium size)
- 3 tablespoons extra virgin olive oil
- to taste fine salt
- 1 clove garlic
Tools
- 1 Knife
- 1 Cutting board
- 1 Pan
- 1 Toothpick
- 1 Pan
- 1 Spatula
- 1 Tea towel
Steps
To make Zucchini and Peppers in the pan, first wash and dry the zucchini and peppers well.
Remove the ends of the zucchini and cut them first in half, then into sticks, and finally into cubes.
Remove the stem of the peppers, cut them in half, and eliminate seeds and filaments.
Cut them into cubes.
In a large pan, pour the oil and brown the garlic without its skin, held by a toothpick.
This makes it easier to remove.
First, add the peppers and let them soften for 2 minutes.
Finally, add the zucchini.
Add salt, mix, and cook for another 12 minutes, stirring often.
The vegetables should be crunchy and not soft at the end of cooking.
If you want them softer, extend the cooking by another 5 minutes.
