Sautéed Zucchini and Bell Peppers with Garlic and Basil

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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 developed and reviewed.

A vibrant sauté of zucchini and bell peppers tossed with garlic and fresh basil, delivering a simple and colorful Whole30 vegetable side. This Mediterranean-inspired vegetarian recipe (whole30, gluten free), ready in about 20 minutes, pairs 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

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Ingredients

3 medium, sliced into 1/4-inch rounds zucchini
1 medium, sliced into thin strips red bell pepper
1 medium, sliced into thin strips yellow bell pepper
3 cloves, minced garlic cloves
2 tbsp olive oil
1/4 cup, chopped fresh basil leaves
3/4 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 2: Add 3 medium sliced zucchini rounds, 1 medium sliced red bell pepper, and 1 medium sliced yellow bell pepper to the skillet. Sauté for 7-8 minutes, stirring occasionally, until the vegetables are tender but still retain some bite.
Step 3: Season the vegetables with 3/4 tsp sea salt and 1/4 tsp black pepper, then stir in 1/4 cup chopped fresh basil leaves. Cook for another 1 minute until the basil is wilted and aromatic.
Step 4: Remove from heat and serve warm as a colorful, nutrient-rich side dish.