Can be prepared in 45 minutes or less.

　　

Ingredients

3/4 pound zucchini (about 2 medium)

　　1 teaspoon olive oil

　　one 1/2-pound red bell pepper, cut into 1/2-inch dice

　　one 1/2-pound yellow bell pepper, cut into 1/2-inch dice

　　

Step 1

Quarter zucchini lengthwise. Cut off and discard seed portion in center of each zucchini spear. Cut zucchini into 1/2-inch cubes.

　　

Step 2

Heat a 12-inch non-stick skillet over moderately high heat until hot enough to make a drop of water scatter over surface. Add olive oil and heat until oil is hot but not smoking. Sauté zucchini and bell peppers with salt and pepper to taste, stirring, until just tender and beginning to turn golden, about 7 minutes.

　　

Nutrition Per Serving

Each serving about 46.2 calories and 1.4 grams fat (27% calories from fat).

　　#### Nutritional analysis provided by Gourmet