Sautéed Zucchini and Peppers

Low Carb and Keto Option

"Sautéed zucchini and peppers make a great pairing to any summer main course!"

Sautéed Zucchini and Peppers

Servings – 6 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients:

• 1 large yellow zucchini squash, sliced 1/4" thick circles

• 1 large green zucchini squash, sliced 1/4" thick circles

• 1 large yellow onion, sliced 1/4" thick rings

• 2 medium or red bell peppers, sliced

• 1/2 teaspoon paprika

• salt and pepper to taste

• 1/2 tsp garlic powder

• 1/2 1.0oz packet of dry ranch dressing mix, Hidden Valley is my favorite

• 1/2 stick butter

• 2 tbsp olive oil

Directions:

In a large frying pan melt butter on medium-high heat. Once butter is melted add in olive oil.

Slice yellow and green zucchini into 1/4″ thick slices.

Chop onion into 1/4″ thick rings.

Cut red pepper into 1/4″ thick strips.

Place all vegetables into frying pan to sauté for 5 minutes. Mixing to coat vegetable mixture with butter.

Sprinkle in garlic powder, salt, pepper and 1/2 packet of ranch dressing mix.

Mix well and sauté for 15 minutes on medium heat. Remove from heat and serve with your choice of meat, rice or pasta.

"Delicious over buttered noodles, or with a grilled piece of chicken, fish or steak!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.