Sauteed Zucchini, Peppers, and Tomatoes

108 Ratings
  • 5 17
  • 4 41
  • 3 26
  • 2 20
  • 1 4

With in-season produce like zucchini, tomatoes, and bell peppers, all you need is a little seasoning to bring out their fresh flavors.

Everyday Food, September 2005

Gallery

Recipe Summary

prep:
15 mins
total:
15 mins
Advertisement

Ingredients

Directions

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

    Advertisement

  • 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.

Cook's Notes

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.

Advertisement

Reviews (4)

108 Ratings
  • 5 17
  • 4 41
  • 3 26
  • 2 20
  • 1 4
Martha Stewart Member
06/23/2013
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.
Martha Stewart Member
10/12/2009
Thanks%21%21
Martha Stewart Member
06/02/2008
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.
Advertisement
Martha Stewart Member
05/20/2008
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.
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 05/28/2022