Total Time
Prep 11 mins
Cook 15 mins

Fresh from the garden side for your most special dinners.

Ingredients Nutrition


  1. In skillet, simmer peas in water until crisp tender (8 minutes).
  2. Drain.
  3. Add zucchini,red pepper, butter, and salt; stir fry until zucchini is also crisp tender (another 5 minutes).
  4. Sprinkle with parsley.


Most Helpful

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!!!

Mrs.Jack September 03, 2008

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.

Mece4ka June 24, 2005

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.

Chris from Kansas August 07, 2004

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