Best 5 Zucchini And Green Pepper Sabzi Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Zucchini and Green Pepper Sabzi: A Flavorful Journey into Persian Cuisine**

Embark on a culinary adventure with our delectable Zucchini and Green Pepper Sabzi, a vibrant dish that captures the essence of Persian cuisine. This vegetarian delight features tender zucchini and crisp green peppers sautéed in aromatic spices, creating a symphony of flavors that will tantalize your taste buds. Discover the simplicity and versatility of this dish, perfect for a quick and healthy meal or as a colorful addition to your dinner table. Join us as we explore the vibrant world of Persian cooking with this mouthwatering sabzi, a testament to the richness and diversity of Iranian cuisine.

**Additional Featured Recipes:**

- **Eggplant Borani:** Dive into the delightful world of eggplant with this classic Persian dish. Discover how simple ingredients like eggplant, yogurt, and garlic come together to create a creamy and flavorful masterpiece.

- **Zereshk Polo Ba Morgh:** Experience the grandeur of Persian cuisine with this regal dish. Saffron-infused rice, tender chicken, and the vibrant tartness of barberries create a feast for the senses.

- **Khoresht-e Gheimeh:** Embark on a culinary journey through the streets of Tehran with this hearty and flavorful stew. Discover the harmonious blend of beef, split peas, and dried limes, simmered in a rich tomato sauce.

- **Tahchin:** Indulge in the elegance of this layered rice dish. Basmati rice, yogurt, and saffron create a golden crust that encapsulates tender chicken or vegetables, resulting in a dish that is both visually stunning and incredibly delicious.

Let's cook with our recipes!

ZUCCHINI AND GREEN PEPPER SABZI



Zucchini and Green Pepper Sabzi image

This recipe has been adapted from "From Curries to Kebabs" by Madhur Jaffrey

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 11

3 tablespoons olive or corn oil
Large pinch of ground asafetida
1/2 teaspoon whole cumin seeds
1/4 teaspoon whole brown mustard seeds
1 1/4 pounds zucchini, peeled and cut into 1 1/2-by-1/2-inch pieces
1 large green pepper (about 7 ounces), quartered lengthwise, seeded, and cut crosswise into 1/2-inch-thick slices
2 tablespoons plain yogurt
1 tablespoon ground coriander
1/2 to 1 teaspoon coarse salt
1/2 teaspoon chaat masala
Juice from 1/2 lemon

Steps:

  • Pour oil into a large saucepan or wok, and set over medium-high heat. When oil is hot, add asafetida, and in quick succession, cumin seeds and mustard seeds. As soon as mustard seeds begin to pop, add zucchini and green pepper. Cook, stirring, for 5 minutes. Add yogurt, and cook, stirring, until yogurt has been absorbed. Reduce heat to low, and add coriander, chaat masala, and salt. Cook, stirring, for 1 minute. Drizzle with lemon juice; toss to combine, and serve.

PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS



Peppers Stuffed With Rice, Zucchini and Herbs image

I used a medium-grain rice that I buy at my local Iranian market for these peppers. The package says that the rice is great for stuffing vegetables because it doesn't swell too much, and it's right. It goes into the peppers uncooked and steams in the oven, inside the peppers (so it's important to cook them long enough and cover the baking dish). Make sure that you spoon the sauce left in the baking dish over the rice once the peppers are done. These are good hot or at room temperature. I like to use green peppers.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course, side dish

Time 2h

Yield Serves 6

Number Of Ingredients 11

6 medium peppers, preferably green
2 medium zucchini (about 3/4 pound), shredded
Salt to taste
1/3 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped fresh mint
1/4 cup chopped fresh dill or parsley
1 scant cup uncooked medium grain rice
Freshly ground pepper
2 tablespoons tomato paste dissolved in 2/3 cup water
2 tablespoons freshly squeezed lemon juice

Steps:

  • Prepare the peppers. With a sharp paring knife, cut away the tops, then reach in and pull out the membranes and seeds.
  • Toss the shredded zucchini with salt and let drain in a colander for 20 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to a medium bowl and add the garlic, mint, parsley or dill, and rice. Season with salt and pepper. Stir in 1/4 cup of the olive oil and let sit for 10 minutes.
  • Meanwhile preheat the oven to 375 degrees. Oil a baking dish large enough to accommodate all of the peppers. Fill the peppers about 3/4 of the way full with the stuffing, and replace the caps. Place in the oiled baking dish. Mix together the tomato paste and water with the remaining olive oil and the lemon juice. Season to taste. Add to the baking dish. Cover the dish with foil. Place in the oven and bake 45 minutes to an hour, until the peppers are soft. Remove from the heat and allow to cool to room temperature, or serve hot. Remove the tops of the peppers and spoon the sauce in the baking dish over the rice before serving.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 558 milligrams, Sugar 5 grams

SAUTEED ZUCCHINI, PEPPERS, AND TOMATOES



Sauteed Zucchini, Peppers, and Tomatoes image

With in-season produce like zucchini, tomatoes, and bell peppers, all you need is a little seasoning to bring out their fresh flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 6

1 pound (about 2 medium) zucchini
2 yellow bell peppers
2 tablespoons olive oil
1 pint grape tomatoes
2 cloves garlic, smashed
Coarse salt and ground pepper

Steps:

  • Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.
  • Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.

Nutrition Facts : Calories 121 g, Fat 7 g, Fiber 2 g, Protein 3 g

EASY AND GOOD ZUCCHINI AND PEPPER SAUTE



Easy and Good Zucchini and Pepper Saute image

Very simple and very good! I have made this many times in the past when I have lots of zucchini overflowing in my garden. Even better if you can use fresh cut corn from the cob. This is a simple recipe that has lots of wonderful flavor! you will love this! Use less jalapeno but please use some, it really brings out a "kick" in this recipe. My family loves spicy, so I use the two jalapenos!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 tablespoons butter
2 onions, chopped
1 tablespoon fresh minced garlic (or to taste)
4 zucchini, cut in half and sliced
1 large red bell pepper, chopped (can use two)
1 (10 ounce) bag frozen corn or 1 (10 ounce) bag fresh corn
1 -2 jalapeno, seeded and chopped
salt and pepper
1/4 cup grated romano cheese (optional) or 1/4 cup parmesan cheese (optional)

Steps:

  • In a large skillet heat oil and butter.
  • Saute the onions and garlic until tender.
  • Add in zucchini, both peppers and corn; saute for about 4-5 minutes or until the zucchini and peppers are JUST tender but not mushy.
  • Add in grated Parmesan cheese (if using) and salt and pepper to taste; mix to combine.

ZUCCHINI AND GREEN PEPPER CASSEROLE



Zucchini and Green Pepper Casserole image

Quick, easy and it uses those zucchinis that everyone keeps giving you. Do ahead and put in the oven 45 minutes before dinner.

Provided by Bergy

Categories     Cheese

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

8 cups diced fresh zucchini, peel on
1 large green pepper, chopped
1 large onion, minced
1 cup dry breadcrumbs
1 cup sharp cheddar cheese, grated
1/2 cup lite olive oil or 1/2 cup virgin olive oil
1 teaspoon dried basil
2 eggs, beaten
salt and pepper

Steps:

  • Preheat oven to 350°F degrees.
  • Butter a 13x9-inch oven-proof dish.
  • In a large bowl mix all the ingredients, mix well.
  • Turn into the casserole dish.
  • Bake uncovered for 45 minutes or until veggies are tender and the top is lightly browned.

Nutrition Facts : Calories 373.3, Fat 27.2, SaturatedFat 7.3, Cholesterol 90.3, Sodium 290.6, Carbohydrate 22.7, Fiber 3.5, Sugar 5.9, Protein 11.7

Tips:

  • For a smoky flavor, roast the zucchini and green peppers before cooking them with the other ingredients.
  • Add a squeeze of lemon juice or a dollop of yogurt for a tangy flavor.
  • If you want a spicier dish, add a pinch of cayenne pepper or red chili powder.
  • Serve zucchini and green pepper sabzi with rice, roti, or naan.
  • Zucchini and green pepper sabzi can be made ahead of time and reheated when you're ready to serve.

Conclusion:

Zucchini and green pepper sabzi is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's a great way to use up summer vegetables and it's also a healthy and affordable meal. With its simple ingredients and easy preparation, this dish is sure to become a favorite in your home.

Related Topics