Follow these steps for perfect results
onion
sliced
zucchini
cubed
green pepper
diced
salt
to taste
pepper
to taste
parsley
chopped
vegetable oil
tomatoes
peeled and quartered
garlic
crushed
Parmesan cheese
grated
Slice the onion.
Cube the zucchini.
Dice the green pepper.
Peel and quarter the tomatoes.
Crush the garlic.
Sauté the onion in vegetable oil in a skillet until tender.
Stir in the zucchini, tomatoes, green pepper, garlic, salt, and pepper.
Cover the skillet and cook over medium heat for 10-12 minutes, or until the vegetables are tender, stirring occasionally.
Transfer the vegetables to a serving dish.
Sprinkle with Parmesan cheese and chopped parsley (if desired).
Expert advice for the best results
Add a pinch of red pepper flakes for a bit of heat.
Use fresh herbs for the best flavor.
Don't overcook the zucchini; it should still have a bit of bite.
Everything you need to know before you start
5 minutes
Can be made a day ahead and reheated.
Serve in a shallow bowl, garnished with extra parsley and a drizzle of olive oil.
Serve as a side dish to grilled meats or fish.
Serve over rice or quinoa for a light meal.
Serve as part of an antipasto platter.
A crisp rosé complements the flavors of Provence.
Discover the story behind this recipe
Represents simple, fresh Mediterranean cuisine.
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