Name: Zucchini and Bell Pepper Confetti
Ingredients: 3/4 pound zucchini (about 2 medium); 1 teaspoon olive oil; one 1/2-pound red bell pepper, cut into 1/2-inch dice; one 1/2-pound yellow bell pepper, cut into 1/2-inch dice

Can be prepared in 45 minutes or less.

Ingredients

3/4 pound zucchini (about 2 medium)

1 teaspoon olive oil

one 1/2-pound red bell pepper, cut into 1/2-inch dice

one 1/2-pound yellow bell pepper, cut into 1/2-inch dice

Preparation

Step 1
Quarter zucchini lengthwise. Cut off and discard seed portion in center of each zucchini spear. Cut zucchini into 1/2-inch cubes.
Step 2
Heat a 12-inch non-stick skillet over moderately high heat until hot enough to make a drop of water scatter over surface. Add olive oil and heat until oil is hot but not smoking. Sauté zucchini and bell peppers with salt and pepper to taste, stirring, until just tender and beginning to turn golden, about 7 minutes.

Nutrition Per Serving

Each serving about 46.2 calories and 1.4 grams fat (27% calories from fat).

#### Nutritional analysis provided by Gourmet

TagsZucchini Squash Vegetable Bell Pepper Dairy Free Gluten Free Nut Free Vegan Vegetarian 5 Ingredients or Fewer Saute Gourmet

Recipe notes

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