Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, lemon pepper zucchini, sweet bell peppers and mushrooms. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Lemon pepper zucchini, sweet bell peppers and mushrooms is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Lemon pepper zucchini, sweet bell peppers and mushrooms is something which I’ve loved my whole life.
I thought this was very tasty. I just melted enough butter to top and sprinkled with lemon pepper and I would go a bit lighter with it next time. Zucchini, onion, garlic and bell pepper all from our garden.
To get started with this particular recipe, we must first prepare a few components. You can have lemon pepper zucchini, sweet bell peppers and mushrooms using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Lemon pepper zucchini, sweet bell peppers and mushrooms:
- Make ready 3 tbsp olive oil
- Make ready 1/2 Lemon, juiced (or to taste)
- Make ready 2 tsp ground black pepper (or to taste)
- Prepare 1 1/2 tsp garlic powder (or to taste )
- Get 1 zucchini, diced
- Prepare 1 yellow squash, diced
- Take 1/2 cup mushrooms, diced
- Get 5 small Sweet orange bell peppers, diced
Bright and peppery, these Lemon Pepper Zucchini medallions are a lively yet simple side dish. A flavorful way to use up that zucchini bumper crop! I used my George Foreman Grill to cook the Lemon Pepper Zucchini because I don't have an outdoor grill, but the authentic smoky flavor of an. Thread meat, peppers, zucchini and mushrooms onto skewers alternately.
Steps to make Lemon pepper zucchini, sweet bell peppers and mushrooms:
- Combine olive oil, lemon juice, pepper and garlic powder in med bowl or ziplock bag.
- Toss zucchini, squash, and mushrooms in olive oil mixture.
- Heat skillet to MED/H heat. Add veggies, cook about 5-7 minutes, until tender crisp, stirring often. Remove from heat, let rest for 2 minutes. Serve as a side with almost any main dish!
Fresh summer vegetables like corn, bell pepper, and zucchini taste so good on their own they don't need much extra flavor or cooking time, so this Add the bell pepper, onion, and garlic and season with salt and pepper. Cuban Baked Chicken with Sweet Peppers and Yellow Rice. Cheddar and Apple Grilled Cheese Sandwiches. Healthy Dried Mushroom and Barley Soup. Spread all cut vegetables (tomatoes, bell pepper, zucchini, and mushrooms) out on the remainder of the pan, then drizzle with olive oil, salt, and pepper to taste.
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