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30 minutes or fewer
Yellow zucchini is also called gold bar squash. Presentation is everything here.
Put whole bell peppers upright on cutting board. Using sharp knife, cut off 4 or 5 strips from top to bottom. This should leave top, bottom and seed core in one piece. Remove any white membranes, and cut strips into very thin slices about 2 1/2 inches long and 1/8 inch wide.
Pare skins off yellow zucchini lengthwise, and cut into matchsticks resembling pepper strips.
Peel carrots, if necessary, and cook in boiling water until tender, about 5 minutes. Set aside.
To serve, heat butter in heavy-bottomed skillet over medium heat. Crush saffron, and add it to butter. Add salt, pepper and nutmeg. Do not let butter brown. Add vegetables, and cook 4 minutes, stirring gently or tossing in skillet. Remove from heat before peppers and zucchini wilt. Serve hot.
- Calories 95
- Carbohydrate Content 9 g
- Cholesterol Content 16 mg
- Fat Content 7 g
- Fiber Content 2 g
- Protein Content 2 g
- Saturated Fat Content 4 g
- Sodium Content 23 mg
- Sugar Content 6 g