Sautéed Zucchini and Bell Pepper Medley with Lemon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Bright and tender zucchini and bell peppers sautéed with garlic and finished with a fresh squeeze of lemon for a vibrant side dish. This whole30-inspired whole30 (whole30, vegetarian) ready in about 18 minutes pairs minced garlic cloves, olive oil, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 400g), sliced into 1/4-inch half-moons zucchini
• 1 large, sliced into thin strips red bell pepper
• 1 large, sliced into thin strips yellow bell pepper
• 3 cloves, minced garlic cloves
• 2 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
2. Step 2: Add 2 medium zucchini sliced into 1/4-inch half-moons, 1 large red bell pepper sliced into thin strips, and 1 large yellow bell pepper sliced into thin strips to the skillet. Stir frequently and cook for 6-8 minutes until the vegetables are tender but still slightly crisp.
3. Step 3: Season the vegetables with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper, then remove from heat and stir in 1 tablespoon fresh lemon juice for brightness. Serve immediately.