Jamie Geller introduces her recipe for Zucchini and Red Bell Pepper Sauté, just as tasty as it looks, gorgeous. Make zucchini ribbons using a large vegetable peeler. Use it like you would use spaghetti and saute with your favorite veggies. Here we pair it with bright beautiful red peppers.
- Cook Time
- Prep Time
- 3 tablespoons extra virgin olive oil, such as Colavita
- 4 medium zucchini, sliced into ribbons using a vegetable peeler
- 4 cloves garlic, minced
- 4 roasted red bell peppers, thinly sliced
- 1 teaspoon paprika
- ½ teaspoon Kosher salt
- Heat oil in a large skillet over medium high heat. Add zucchini ribbons and sauté 6 to 8 minutes or until slightly softened. Add garlic and sauté 3 minutes more. Add bell pepper and sauté 5 more minutes or until warmed. Stir in paprika and salt and toss to coat.
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