Sautéed Bell Pepper, Mushroom, and Zucchini

This vegetable sauté combines sliced bell pepper, mushrooms, and zucchini with olive oil, garlic, and fresh parsley. The pepper starts cooking first, followed by the mushrooms and zucchini. Garlic goes in near the end so it becomes fragrant without spending the entire cooking time over the heat.

Use a wide pan and evenly sliced vegetables to help them cook consistently. Mushrooms and zucchini release moisture, so avoid crowding the pan and check the vegetables for tenderness rather than relying only on the clock. Finish with parsley and serve warm as a side dish alongside rice, pasta, beans, or eggs.

This recipe is featured in our Zucchini Recipes Guide, where you can explore simple vegetable dishes built around zucchini.

Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide

Olivia

Sautéed Bell Pepper, Mushroom, and Zucchini

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Sautéed bell pepper, mushroom, and zucchini for a simple and nourishing vegetarian side dish.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Side Dish

Cuisine: International

Calories: 90

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 2 tablespoons olive oil
• 1 bell pepper sliced
• 1 cup mushrooms sliced
• 1 zucchini sliced
• 2 cloves garlic minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley chopped

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Equipment

Frying Pan

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Large Deep Frying Pan

Cooking Instructions

 

1. Heat olive oil in a pan over medium heat.
2. Add the mushrooms and zucchini and sauté, stirring occasionally, until the vegetables are tender but still hold their shape.
3. Season with salt and black pepper.
4. Remove from heat and sprinkle parsley before serving.

Nutrition

Calories: 90kcalCarbohydrates: 5gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 95mgPotassium: 305mgFiber: 2gSugar: 3gVitamin A: 1201IUVitamin C: 51mgCalcium: 19mgIron: 1mg

Notes

• Slice each vegetable evenly so pieces of the same type cook at a similar rate.

• Dry washed vegetables before adding them to the pan. Excess surface water makes browning more difficult.

• Use a wide pan and avoid crowding. The vegetables need room for released moisture to evaporate.

• Mushrooms and zucchini release liquid as they cook. Let excess moisture reduce, while checking that the zucchini does not become overly soft.

• Add the garlic near the end as directed, and keep it moving so it becomes fragrant without burning.

• Sprinkle the parsley over the vegetables after removing the pan from the heat, then serve warm.

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