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Pan-fried peppers and courgettes

Pan-fried peppers and courgettes

We prepare peppers and courgettes in a pan to serve a light and light side dish, suitable for everyone.

The recipe for pan-fried peppers and courgettes is very easy and quick to make: it is a simple preparation, suitable for any occasion. The final result is a light side dish with a delicious flavour , which is suitable for both meat and fish-based dishes.

The main ingredients are those present in its name; To prepare this side dish , peppers, both yellow and red , and courgettes cannot be missing. All you have to do is prepare the vegetables and then cook them in a pan. This cooking method is very simple and quick. Once ready, they can be served either hot or cold, depending on the dish they accompany. At any time and in any mode, they are always good!

Pan-fried peppers and courgettes
Pan-fried peppers and courgettes

Preparing the recipe for pan-fried peppers and courgettes

  1. Start with the courgettes. Wash them under running water and cut the two ends.
  2. Then, cut them into pieces, depending on how you prefer: into strips or rounds.
  3. Next, wash the peppers. Cut them into two parts, removing the stem and cleaning the inside.
  4. Also cut these into strips or smaller pieces.
  5. At this point, take a pan; on the bottom, pour the oil slowly.
  6. Add the garlic and fry on the stove.
  7. When it turns golden, remove it; then, put the peppers in the pan.
  8. Season with salt and pepper and cook for 10 minutes over moderate heat.
  9. After this time, add the courgettes.
  10. Enriched with water and a little chopped parsley.
  11. When the courgette has softened you can turn it off. Season with more salt and pepper, if needed.
  12. Stir a little to blend the flavors and move on to plating.


The side dish made with pan-fried peppers and courgettes is really simple and genuine, delicious to accompany any second course. You can keep it for 1 day in the fridge , closed in a container.

Alternatively, try the delicious baked peppers .

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