Prep 11 mins
Cook 15 mins
Fresh from the garden side for your most special dinners.
- 10 ounces fresh peas
- 2 cups water
- 2 small zucchini, diced
- 2 tablespoons minced red peppers
- 4 tablespoons butter
- 1⁄2 teaspoon salt
- chopped fresh parsley
- In skillet, simmer peas in water until crisp tender (8 minutes).
- Add zucchini,red pepper, butter, and salt; stir fry until zucchini is also crisp tender (another 5 minutes).
- Sprinkle with parsley.
I couldn't believe there was an actual recipe for exactly what I had in the fridge! I was so excited to find your recipe and it was DELICIOUS!!! I added some sliced mushrooms, garlic, onions-to use more of what I had on hand-and I used grill seasoning instead of the salt-so easy and flavorful! Thank you for a great recipe!!!
until the end i was sure i was failing badly: apparently initially the heat was too high and i hadn't put in enough butter, so the peas were burning while the zuccini was still raw. i was cooking rice at the same time so i was rushing back and forth. when i ended up serving it though (along with the rice) it tasted surprisingly well. a very interesting flavor that i totally didn't expect. i had also added green onions, garlic, dried basil and pepper (i didn't have any red peppers) to the pea-zuccini mixture and i cooked the rice with flaxseed and lemon juice.
This dish was so beautiful! I was searching for pea recipes and saw this one with the zucchini, which was perfect since my husband is always bringing in another one from the garden. I only used about 2 tsp. of butter, but added more red pepper - about 1/2 cup. It turned out fresh tasting and the color was delightful. Thanks for a great new veggie recipe.