Saute Zucchini, Asparagus, and Bell Peppers
This Sauteed Zucchini, Asparagus, and Bell Peppers recipe is a great low-calorie option for people looking to lose weight. It is also a vegan and gluten-free dish, making it suitable for many dietary preferences. This recipe is rich in vitamins and minerals, especially Vitamin C, which helps in boosting immunity and aids in the absorption of iron. It is an excellent source of dietary fiber, which helps in maintaining a healthy digestive system. People with a nightshade allergy should avoid this
Nutrition Facts
Per serving
Energy
51 kcal
Protein
2 g
Carbs
7 g
Fat
2 g
Fiber
2 g
Ingredients
Zucchini
1 cup, chopped (200g)
Yellow Bell Pepper
0.5 cup, chopped (100g)
Red Bell Pepper
0.5 cup, chopped (100g)
Asparagus
0.25 Cup Chopped (50g)
Clove Garlic, Chopped
1 tsp (5g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Instructions
Cooking Steps
Heat olive oil in a non-stick pan over medium-high heat.
Add chopped garlic and sauté for a few seconds until fragrant.
Add chopped zucchini, asparagus, red bell pepper, and yellow bell pepper to the pan.
Season with salt and black pepper to taste.
Sauté the vegetables for 5-7 minutes, stirring occasionally, until they are tender but still have a slight crunch.
Remove from heat and serve hot.