1 Tablespoon vegetable oil
2 cups chopped green or red bell peppers (about 2 large or 4 small peppers)
1 cup chopped onion (1 medium onion)
1⁄2 teaspoon garlic powder
- Heat the oil in a large skillet. Add the chopped zucchini, peppers and onions to the skillet.
- Cook over medium high heat until the veggies are lightly brown, about 4 to 6 minutes. Stir a few times while cooking.
- Season vegetables with soy sauce and garlic powder. Stir and cook for 2 minutes.
- Refrigerate leftovers within 2 hours.
Photo and recipe adapted from Nutrition Matters.
10 minutesCooking time:
4 cupsNutrition Facts: View Label
Last updated: 07/26/20