Recipe: Appetizing Lemon pepper zucchini, sweet bell peppers and mushrooms

Lemon pepper zucchini, sweet bell peppers and mushrooms. Kostenlose Lieferung möglich Riesenauswahl an Markenqualität. Toss zucchini, squash, and mushrooms in olive oil mixture. Toss in the lemon grass and salt and pepper and toss the whole mixture until thoroughly mixed; Turn off the wok (pot/pan) and toss in the bell pepper.

Add the sliced onion and saute until it turns translucent. Add in the zucchini and red bell pepper stripes, season with salt and flash fry them for a minute. Put zucchini, onion and bell pepper in a bowl, drizzle with olive oil, season with salt, pepper and Cajun seasoning, if using. You can have Lemon pepper zucchini, sweet bell peppers and mushrooms using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients of Lemon pepper zucchini, sweet bell peppers and mushrooms

1. It's 3 tbsp of olive oil.
2. You need 1/2 of Lemon, juiced (or to taste).
3. It's 2 tsp of ground black pepper (or to taste).
4. It's 1 1/2 tsp of garlic powder (or to taste ).
5. You need 1 of zucchini, diced.
6. You need 1 of yellow squash, diced.
7. Prepare 1/2 cup of mushrooms, diced.
8. It's 5 small of Sweet orange bell peppers, diced.

Use a slotted spoon to transfer to a rimmed baking sheet and add tomatoes to the bowl; set aside. Salt zucchini lightly and allow to drain for about ten minutes, then pat dry. Heat the butter and oil, sauté onions until wilted. At the same time the gnocchi is cooking, heat a large saute pan over medium heat.

Lemon pepper zucchini, sweet bell peppers and mushrooms instructions

1. Combine olive oil, lemon juice, pepper and garlic powder in med bowl or ziplock bag..
2. Toss zucchini, squash, and mushrooms in olive oil mixture..
3. Heat skillet to MED/H heat. Add veggies, cook about 5-7 minutes, until tender crisp, stirring often. Remove from heat, let rest for 2 minutes. Serve as a side with almost any main dish!.

Add zucchini, peppers, mushrooms, garlic, basil and pinch of sea salt crystals. Cook until the veggies are tender, stirring often. Cook over medium-high heat, stirring often. In a large nonstick skillet, warm oil over medium heat; add in bell pepper, onion, mushrooms, zucchini, and garlic. Toss with pasta, oil, cheese, and parsley until well mixed.