Zucchini, Peppers, and Tomatoes

"This is a really quick, simple, and flavorful sauté from The Victory Garden Cookbook. It can be served hot or cold, and reheats well."
photo by Katanashrp photo by Katanashrp
photo by Katanashrp
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:




  • Wash, trim, and slice zucchini.
  • Salt zucchini lightly and allow to drain for about ten minutes, then pat dry.
  • Heat the butter and oil, sauté onions until wilted.
  • Add the zucchini and peppers, cook 2 to 3 minutes.
  • Stir in tomatoes, herbs, and add salt and pepper to taste.
  • Cook 4 to 5 minutes, or until the vegetables are tender.
  • If the tomatoes are especially juicy, cook briefly over high heat to reduce pan juices.
  • Remove from heat, stir in optional feta and olives or parmesan, if desired.

Questions & Replies

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  1. This was great. I had zucchini, peppers, and tomatoes to use, and found this recipe. I was in a hurry and did not need the extra volume, so skipped the onion, added some minced garlic instead. I used a veggie spice in lieu of fresh herbs, and also added chopped leftover roast beef. The feta cheese finished it off beautifully, and we loved it!
  2. Excellant. I made the recipe as directed using parmean cheese and sliced black olives. I will make this again.
  3. I sliced everything in the food processor, so it took no time to make this delicious side dish. I love that you make it all in one pan, instead of roasting and the addition of fresh basil and feta just takes it over the top. Will definitely make this again soon. Thank you.
  4. 5 star all the way. I am not fond of Zucchini but with a recipe like this you could win me over. Your cooking time is perfect. The zucchini & ppepers still have some crunch left in them. I did add a tsp of spicy Mrs Dash but otherwise followed the recipe. You'll make a zucchini lover out of me yet Thanks GoKittenGo
  5. 5 stars! One bite, and hubby said, MMMmmm, this is goooood!! (Another winner!) I omitted the onion only because I was serving this along side of Palestinian Lentils and Rice with Crispy Onions. Cooked the vegetables only about 4 minutes total. For the onion omission I added a clove of garlic. Don't overcook the zucchini! Very easy to make. Used cherry toms for regular toms.


  1. This is simply superb! I used yellow squash instead of zucchini, plum tomatoes and a whole bunch of beautiful, fresh orange, red and green peppers, then sprinkled it with bleu cheese. No olives. Absolutely wonderful! The essence of summer.


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