Jamie Geller introduces her recipe for Zucchini and Red Bell Pepper Sauté, just as tasty as it looks, gorgeous. Make zucchini ribbons using a large vegetable peeler. Use it like you would use spaghetti and saute with your favorite veggies. Here we pair it with bright beautiful red peppers.
Duration: 25 minutes
Cook Time: 15 minutes
Prep Time: 10 minutes
- 3 tablespoons olive oil
- 4 medium zucchini, sliced into ribbons using a vegetable peeler
- 4 Cloves garlic, minced
- 4 roasted red bell peppers, thinly sliced
- 1 teaspoon paprika
- 1/2 teaspoon Kosher salt
- Heat oil in a large skillet over medium high heat. Add zucchini ribbons and sauté 6 to 8 minutes or until slightly softened. Add garlic and sauté 3 minutes more. Add bell pepper and sauté 5 more minutes or until warmed. Stir in paprika and salt and toss to coat.
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By Jamie Geller
Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind JOYofKOSHER.com and “JOY of KOSHER with Jamie Geller” magazine. Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen – quickly.
Originally published MAR 10, 2011
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