Stir-Fried Zucchini and Bell Peppers with Coconut Aminos

Name: Stir-Fried Zucchini and Bell Peppers with Coconut Aminos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 2 medium zucchini; 2 bell peppers; 2 tbsp coconut aminos; 1 tbsp avocado oil; 2 cloves garlic; 1/4 tsp red pepper flakes; 1/4 tsp sea salt

Quick-cooked vegetables with a savory-sweet sauce, featuring vibrant bell peppers and zucchini for a colorful, nutrient-packed side.

Cuisine: Asian

Category: Asian

Prep: 10 minutes. Cook: 10 minutes.

Serves 2.

Ingredients

2 medium zucchini
2 bell peppers
2 tbsp coconut aminos
1 tbsp avocado oil
2 cloves garlic
1/4 tsp red pepper flakes
1/4 tsp sea salt

Instructions

Step 1: Thinly slice 2 medium zucchini into half-moons and cut 2 bell peppers into thin strips. Mince 2 garlic cloves.
Step 2: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add bell peppers and cook for 3 minutes until slightly softened.
Step 3: Add zucchini and minced garlic to the skillet, then pour in 2 tbsp coconut aminos, 1/4 tsp red pepper flakes, and 1/4 tsp sea salt. Stir-fry for 5-6 minutes, until vegetables are tender-crisp and sauce has reduced to a glossy glaze.