Sautéed Zucchini and Bell Peppers with Feta
A vibrant vegetable medley with crisp-tender zucchini and peppers, topped with salty feta and lemon zest. This mediterranean-inspired vegetarian (vegetarian, keto) ready in about 25 minutes pairs medium zucchini, bell peppers, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 zucchini
- 2 bell peppers
- 2 tbsp olive oil
- 1/2 cup feta cheese
- 1 lemon
- 2 cloves garlic
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Add 2 sliced medium zucchini and 2 sliced bell peppers (1 red, 1 yellow). Cook, stirring occasionally, for 8-10 minutes until vegetables are tender-crisp.
- Step 3: Stir in 1/2 cup crumbled feta cheese, 1 tbsp lemon juice, and 1 tsp lemon zest. Cook for 1 minute until cheese begins to melt.
- Step 4: Season with 1/4 tsp salt and 1/8 tsp black pepper. Cook for 30 seconds more to combine flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Zucchini and Bell Peppers with Feta take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Zucchini and Bell Peppers with Feta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.
Can I substitute ingredients in Sautéed Zucchini and Bell Peppers with Feta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Zucchini and Bell Peppers with Feta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Zucchini and Bell Peppers with Feta vegetarian?
Yes — this recipe is tagged vegetarian, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
