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Under 30 Minutes

Sauteed Zucchini, Peppers, and Tomatoes

This dish is quick to prepare, but you can reduce the time even more by cutting the vegetables a day ahead; refrigerate in an airtight container, and proceed when the rest of the meal is almost ready.

  • Prep:
  • Total Time:
Sauteed Zucchini, Peppers, and Tomatoes

Source: Everyday Food, September 2005


  • 1 pound (about 2 medium) zucchini
  • 2 yellow bell peppers
  • 2 tablespoons olive oil
  • 1 pint grape tomatoes
  • 2 cloves garlic, smashed
  • Coarse salt and ground pepper


  1. Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.

  2. Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.

Reviews (4)

  • Alissa_ 23 Jun, 2013

    I used a regular tomato chopped up instead and didn't measure any of the ingredients. It was very good, quick and easy, I'll definitely be making this again.

  • ktrompeter 12 Oct, 2009


  • yeahcooking 2 Jun, 2008

    My family looooved this recipe. I also added onions, a bit of dried thyme, and red pepper for added flavor. It's an easy recipe but very fulfilling for dinner.

  • casia 20 May, 2008

    This recipe is easy, fast, and anything but boring. I used plum, not grape, tomatoes and substituted seasoning -- McCormick's Italian Herb Grinder was perfect here -- for the pepper. A side dish enthusiastically received.

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