Sautéed Zucchini and Bell Pepper Stir Fry with Garlic

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick and vibrant vegetable stir fry featuring zucchini and bell peppers sautéed with garlic and fresh herbs for a Whole30 vegetable side dish. This Mediterranean-inspired Whole30 recipe (vegetarian), ready in about 20 minutes, pairs medium zucchini, red bell pepper, yellow bell pepper 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 90 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2, sliced into 1/4-inch half-moons medium zucchini
1 large, thinly sliced red bell pepper
1 large, thinly sliced yellow bell pepper
4 cloves, minced garlic cloves
2 tbsp olive oil
1/4 cup, chopped fresh basil leaves
1 tsp sea salt
1/2 tsp black pepper

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 2: Add 2 sliced medium zucchinis and 1 large thinly sliced red bell pepper and 1 large thinly sliced yellow bell pepper to the skillet. Stir frequently and cook for 6-7 minutes until the vegetables are tender-crisp and starting to brown on the edges.
Step 3: Season with 1 teaspoon sea salt and 1/2 teaspoon black pepper, then stir in 1/4 cup chopped fresh basil leaves. Cook for another 1 minute to wilt the basil and combine flavors.
Step 4: Remove from heat and serve warm as a colorful, Whole30-friendly side dish.