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Garlic Zucchini Chile Sauté

Southwestern Zucchini and Chiles

Garlic Zucchini Chile Sauté is a simple, nutritious vegetable dish packed full of flavor. Quick to make, it’s paleo, vegetarian, yet very satisfying.

This dish has a lot of flavor for something you can make in 15 minutes or so. It’s a classic combination of Southwest flavors – garlic, chiles, and oregano. Take that combination and vary the vegetables. And this is a particularly nutritious dish. I used a hot green chile, which was great, but I’d use any chile ranging from mild to hot and I know they’ll all be good.

I’ve probably been going through a dozen bell peppers a week or so – and this is another great way to use them. It’s good by itself, as a side dish, with eggs, or in my case, I put about 1/2 cup of it inside a pita with a half an avocado sliced up.

Hope you enjoy this!

Garlic Zucchini Chile Sauté
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 2 tbsp olive oil
  • ½ cup chopped onion
  • 2 tbsp minced garlic
  • 2 cups diced zucchini
  • 1½ cup diced bell pepper (any color)
  • ½ cup diced green chiles
  • 1 tsp oregano
  • ½ tsp salt
  • ⅛ tsp pepper
  • Optional: parley for garnish
Instructions
  1. Sautee onion in olive oil over medium heat for 2 minutes.
  2. Add garlic, zucchini, bell peppers, chiles, oregano, salt and pepper and cook, covered for about 5-8 more minutes (to desired softness).
  3. If desired, top with fresh parsley and serve.
  4. Enjoy!
Notes
Commentary:
This dish has a lot of flavor for something you can make in 15 minutes or so. It's a classic combination of Southwest flavors - garlic, chiles, and oregano. Take that combination and vary the vegetables. And this is a particularly nutritious dish. I used a hot green chile, which was great, but I'd use any chile ranging from mild to hot and I know they'll all be good.

I've probably been going through a dozen bell peppers a week or so - and this is another great way to use them. It's good by itself, as a side dish, with eggs, or in my case, I put about ½ cup of it inside a pita with a half an avocado sliced up.

 

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