In a large bowl, place the prepared zucchini squash, banana pepper, lemon juice, salt, and pepper. Set aside and let marinade for a couple of hours until ready to cook.
When ready to cook, drain the vegetable mixture and reserve the juice.
In a large frying pan or sauté pan over medium heat, add olive oil and butter; heat until butter just melts.
Add zucchini squash and banana pepper slices; sauté until browned and cooked to your liking. Add the reserved juice from the bowl and pour over the cooked vegetables; cook a few more minutes to thicken and caramelize the juice (it develops a nice lemony flavor with all the browned vegetables). Taste and adjust any seasonings to taste.
Remove from heat and serve.
Makes 3 to 4 small serving or 2 larger servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (256g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 128 (78%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 19.6mg||6 %|
|Sodium 365.9mg||13 %|
|Potassium 598.4mg||16 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 6.8g|
|Protein 2.9g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 164
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