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Stewed zucchini with bell pepper

Sautéed Zucchini with Bell Peppers

A wonderfully light and incredibly tasty dish! Young zucchini and peppers in a fragrant, spiced sour cream sauce make a perfect dinner or quick snack! These vegetables in a zesty sauce are also a great side for meat, chicken, or fish.

Pearl

Recipe author

Composition / ingredients

Servings:

Young zucchini (or summer squash)

Bell peppers (small)

Onion (small)

Sour cream

Garlic

Salt

Basil

Sweet paprika (or allspice)

Vegetable oil (for frying the vegetables)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 53 % 8 g

Carbohydrates 40 % 6 g

102 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

First, get all your ingredients ready. Peel the onions and rinse them under running water. Cut each one in half, then into wedges, as shown in the photo.
Step 2:

Wash the bell peppers and remove the seeds and stems. Cut them into half-rings or large pieces. Using peppers of different colors makes the dish look brighter.
Step 3:

Wash the young zucchini and cut it into medium-sized sticks. If you're using a mature zucchini, it's best to peel it and remove the seeds first.
Step 4:

Make the sauce: in a small bowl, stir together the sour cream, salt, and garlic pressed through a garlic press.
Step 5:

Heat the vegetable oil in a skillet — a deep-sided one is best, since the frying will splatter. Add the onion and cook, stirring constantly, until it's golden.
Step 6:

Using a large spoon, lift the fried onion out onto a plate, leaving the oil in the pan.
Step 7:

Add the peppers to the same oil the onion cooked in. Fry, stirring constantly, until golden. Lift them out to join the onion.
Step 8:

Add the zucchini to the pan and fry it until golden as well.
Step 9:

Remove the zucchini and drain the oil from the pan (or just switch to a clean pan for the next step). Put all the fried vegetables into a dry, hot skillet.
Step 10:

Add the sour cream sauce, a pinch of basil, and some sweet paprika. Feel free to use any spices you like. Stir, reduce the heat to low, cover, and cook about 3 minutes. Then crank the heat to high, uncover, and cook, stirring, for another 30 seconds to a minute.

A simple vegetable dish that comes together in just minutes. In summer, when vegetables are in season, this recipe is a real go-to. You can even make it a day ahead and refrigerate it overnight — the next day you'll have a perfectly balanced, delicious vegetable braise soaked in that lovely sour cream and garlic sauce. Before serving, sprinkle with finely chopped herbs and a little paprika. Enjoy!