Good Afternoon| You currently looking for inspiration recipes sauteed zucchini, peppers, and tomatoes tasty? The way to prepare it is not too difficult but not easy either. If wrongly processes it, the result will be tasteless and even not as tasty. Whereas sauteed zucchini, peppers, and tomatoes the delicious should had aroma and taste that could provoke our appetites.

Push the zucchini to the sides of the pan, making an open space in the center. Add the butter and wait for it to melt. Once garlic is aromatic and just starting to brown, stir everything together. NOTE Before beginning the recipe remember to read the "Invent Your Recipe" section below for additional suggestions, recipe combinations, or ingredient alternatives.

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To begin with this particular recipe, we must first prepare a few ingredients. You can cook sauteed zucchini, peppers, and tomatoes using 9 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Sauteed Zucchini, Peppers, and Tomatoes:

1. Prepare 4 medium zucchini, cut into 1/4-inch slices
2. Take 1 tsp minced garlic
3. Make ready 1/4 cup grated Parmesan cheese
4. Make ready 2 yellow bell peppers
5. Take 2 tbsp olive oil
6. Prepare 1 pints grape tomatoes
7. Make ready 1 Coarse salt and ground pepper
8. Take 1 can (14-1/2 ounces) Italian diced tomatoes, undrained (option A)
9. Prepare 2 tbsp Garlic and Herb Sauce Mix (recommended: Knorr)

Stir in tomatoes with juice, basil, salt and pepper. Set a large French Oven or stock pot on medium high heat. Add water, onion, parsley, basil, sage and fennel. Cook, covered, stirring every few minutes, until vegetables are tender.

Steps to make Sauteed Zucchini, Peppers, and Tomatoes:

1. Step 1 Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.
2. Step 2 Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes. Sprinkle with Parmesan cheese.
3. Step 3 (diced)Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, for 9-10 minutes or until liquid is evaporated. Sprinkle with Parmesan cheese. Serve with a slotted spoon. Yield: 6 servings.
4. Ready to serve and ENJOY!

Add water, onion, parsley, basil, sage and fennel. Cook, covered, stirring every few minutes, until vegetables are tender. Cut bell peppers in half, remove the seeds, then cut into thin slices. Add the zucchini, corn, chiles, evenly sprinkle with the cumin, oregano, salt and pepper, optional cayenne, and stir to combine. In a large non-stick skillet, heat olive oil over medium-high heat.

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