3 TBSP EVOO

4 medium Zucchini, sliced into ribbons using Vegetable Peeler

4 cloves of Garlic, minced

4 roasted Bell Peppers (preferably red), thinly sliced

1 TSP Paprika

1/2 TSP Kosher Salt

 

Heat oil in a large skillet over medium high heat. Add zucchini ribbons and sauté 6 to 8 minutes or until slightly softened. Add garlic and saute 3 minutes more. Add bell pepper and saute 5 more minutes or until warmed. Stir in paprika and salt and toss to coat.

Zucchini and Bell Pepper Saute