- 1 tablespoon vegetable oil
- 2 cups chopped zucchini
- 2 cups chopped green or red bell peppers
- 1 cup chopped onion
- 2 teaspoons soy sauce
- 1⁄2 teaspoon garlic powder
Heat the oil in a large skillet. Add the chopped zucchini, peppers and onions to the skillet.
Cook over medium high heat until the veggies are lightly brown, about 4 to 6 minutes. Stir a few times while cooking.
Season vegetables with soy sauce and garlic powder. Stir and cook for 2 minutes.
Refrigerate leftovers within 2 hours. Photo and recipe adapted from Nutrition Matters.