Ingredients
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1 tablespoon olive oil
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1 tablespoon butter
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3 cloves garlic, finely minced
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1 jalapeno pepper, seeds and ribs removed, minced
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2 zucchini, halved lengthwise and sliced
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1 yellow bell pepper, cut into chunks
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1 red bell pepper, cut into chunks
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1 shallot, sliced
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¼ teaspoon salt
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freshly ground black pepper to taste
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1 pinch paprika
Directions
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Heat olive oil and butter in a large skillet over medium heat. Add garlic and jalapeño; cook and stir until softened, about 5 minutes.
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Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until vegetables are tender, about 5 minutes more. Season with salt, pepper, and paprika.
Nutrition Facts (per serving)
103 | Calories |
7g | Fat |
10g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 103 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 2g | 12% |
Cholesterol 8mg | 3% |
Sodium 180mg | 8% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 2g | 8% |
Total Sugars 4g | |
Protein 2g | 5% |
Vitamin C 113mg | 125% |
Calcium 32mg | 2% |
Iron 1mg | 6% |
Potassium 451mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.