Updated: Aug 13
Growing up in Tbilisi, Georgia (Soviet Union), summer squash, aka zucchini was not a common vegetable to cook. I fell in love with zucchini after moving to the United States 18 years ago.
I love the fact that zucchini goes so well with so many different vegetables and herbs . Did you know zucchini is a great substitute for eggplant? I discovered this while making Ajapsandali - a traditional Georgian eggplant dish. We might not have many zucchini dishes in Georgian cuisine, but we do have a wide variety of eggplant dishes. I often find myself using zucchini instead of eggplant in Georgian recipes and I absolutely love the results.
This spicy zucchini recipe uses green and yellow squash, peppers, a bunch of fresh herbs and is bursting with color and flavor. Additionally, this spicy zucchini with peppers recipe is a one-pot meal that is ready in just 30 minutes. Try this delicious recipe as a side dish or as a healthy meal on its own. Also if you are following low carb, gluten free or vegan diet you will love this zucchini recipe.
It is frequently said that the eye eats before the mouth tastes. And with these vibrant and delicious looking vegetables, I couldn't agree more. I take great pleasure in photographing colorful vegetables together. Capturing so many beautiful colors and textures is always a feast for my eyes.
Spicy Zucchini with Peppers
5 or 6 zucchini, sliced
1 large onion, chopped
2 garlic cloves, crushed
2 cups sweet peppers, sliced
1 habanero pepper, chopped
1/2 cup cilantro, chopped
1/2 cup scallion, chipped
Salt and pepper to taste
In a large skillet, saute garlic and onion in little bit of olive oil, on medium heat.
Add sliced zucchini, cook covered, stirring occasionally for 15 minutes.
Add chopped peppers, salt and pepper, continue cooking uncovered, stirring frequently, until peppers are soft.
Remove from heat. Add chopped cilantro and scallions.
Serve warm. Enjoy!