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.