Spicy Zucchini – a delicious recipe with zucchini, olive oil, corn, red bell pepper, onion, chili powder. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Trim the zucchini and cut it into discs about 1/2 inch thick.
2
Heat the olive oil in a wide, deep skillet set on medium-high heat.
3
Put the zucchini discs in the skillet and cook them until they become a deep brown.
4
Remove with a slotted spoon to a dish.
5
While the zucchini cooks, slice the corn off the cob.
6
Remove and discard stem and seeds from red pepper and chop finely.
7
Chop the onion finely.
8
Add the corn, pepper and onion to the skillet and cook over medium high heat to soften the onion being careful not to burn.
9
Add chili powder, salt, pepper and zucchini to the skillet with the other vegetables.
10
Reduce heat to medium and cook to heat through, about 1 minute.
172
kcal
Calories
12
g
Fat
15
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lb zucchini, 3 tablespoons olive oil, 2 ears corn or 10 ounces frozen corn, 1 red bell pepper, and more.
Yes, Spicy Zucchini falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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