Bell Peppers and Zucchinis simmer in a garlic-fresh herb tomato sauce for several minutes, retaining their texture. This Mediterranean-style, mild tomato sauce creates a chunky, savory dish that’s delicious and perfect served cold.
Zucchini –
You can use dark green skin, or light green zucchinis.
When to Serve this Red Bell Peppers and Zucchini Dish
This dish would be considered a starter salad, or side dish in Mediterranean areas. Here is when you might want to serve them:
- As an appetizer to a several course lunch or dinner
- As a side dish to main and other side dishes
- As a quick prep dish for lunch or dinner
Diced zucchini (courgette)- red (and optional green) bell peppers before cooking
Ingredients and Preparation of Red Bell Peppers and Zucchini
- Cut the zucchini into 1-inch squares, cut the red (and green – optional) bell peppers into 3/4-inch even pieces, coarsely chop the fresh parsley and fresh garlic cloves.
- Toss them into a non-stick pot with neutral oil. There’s no need to add water.
- Add tomato paste, salt and pepper in middle of the cooking time.
- Cook for a few minutes on a low heat.
Do I need to poach the bell peppers?
No. While some recipes call for poaching bell peppers to remove its skin, it is not necessary at all for this zucchini-bell peppers recipe.
Cold Zucchini Salad
This Red Bell Peppers and Zucchini dish is served cold.
You may love…
- Zucchini in Mushroom barley soup
- Orange soup
- Split pea soup – chunky
- Pureed split pea soup
More Sautéed Vegetable Recipes
- Eggplant (Aubergine) slices in tomato sauce
- Baba Ganoush in mayo (and/or tahini
- Tahini to drizzle
- Roasted eggplant rounds
Enjoy!
Bell Peppers and Zucchini Recipe
Delicious and simple cubed Zucchini with red and green bell Peppers in mild Tomato Sauce
Vegan, Kosher (for Passover)
Ingredients
- 3 large zucchinis
- 2 large red bell peppers
- 5 garlic cloves, coarsely chopped
- 1½ cups freshly chopped parsley leaves (some stems are okay)
- 4 tablespoons neutral oil
- 3 tablespoons condensed sugar free tomato paste
- 1 tablespoon natural date syrup
- ¼ teaspoon Kosher salt (adjust saltiness towards end)
- black pepper to taste (or 1/4 teaspoon)
Instructions
- Rinse all vegetables. Peel the zucchinis. On a cutting board, chop the parsley, and garlic cloves, and dice the zucchinis, and bell peppers into 3/4 to 1-inch pieces. Place in a medium size non-stick (preferably) pot, except for the tomato paste. Pour the oil into the pot. Gently mix with a spoon.
- Cook: Cover the pot. Bring to a boil on a medium burner. Transfer to a small burner and simmer 8 minutes, very gently (slowly) stirring once.
- Then, add the tomato paste and date syrup. Stir slowly and gently once.
- Cover the pot and simmer another 5 minutes, turn off the heat and set aside for 10 minutes.
- Fork test for readiness. The zucchini are ready when they are soft, yet not mushy.
Notes
- If tomato paste has added sugar, it's not necessary to add date syrup.
- Do not add any water.
- Substitute parsley leaves with celery leaves, coarsely cut into 3/4 to 1 inch cubes
- You can use only red bell peppers if you like.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 126Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 52mgCarbohydrates 15gFiber 2gSugar 10gProtein 2g
Nutrition values are estimated.