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Serves: 4
Total Calories: 165.708

2 red bell peppers medium red or green peppers
2 zucchini medium (1/2 lb. each)
1 clove garlic minced
1 tablespoon olive oil
1/4 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons parsley minced

Seed peppers and cut in 1/2 -inch strips. Cut each zucchini lengthwise into eight equal parts, then cut in half crosswise. In a large non-stick skillet over medium-high heat, saute red or green peppers, zucchini and garlic in olive oil for 5 minutes or until zucchini are golden. Sprinkle with oregano, salt and pepper. Reduce heat to low, cover and simmer for 4 to 5 minutes or until crisp-tender.

Nutritional Facts:

Serves: 4
Total Calories: 165.708
Calories from Fat: 120

More Recipes from the All-Occasion Appetizers Cookbook:
Buttered Cinnamon Apples
Corn Spoonbread
Fried Peppers And Zucchini
Ginger-Glazed Squash
Mushrooms
Onions
Pumpkin Casserole
Radishes
Tomatoes