Ingredients:

  • 2 medium zucchini, sliced into 1/4-inch rounds (approx. 1 lb / 450g)
  • 2 large bell peppers (red and yellow), cut into 1-inch pieces (approx. 12 oz / 340g)
  • 1 medium yellow onion, thinly sliced (approx. 5 oz / 140g)
  • 3 cloves garlic, minced (approx. 1 tbsp / 15ml)
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tsp dried oregano
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Wash all vegetables thoroughly. Slice the zucchini into uniform rounds, chop the bell peppers into bite-sized squares, and slice the onion into thin half-moons.
  2. Place a 12-inch skillet over medium-high heat and add 1 tbsp of olive oil. Once shimmering, add the sliced onions and bell peppers; sauté for 4–5 minutes until edges are mahogany-colored and onions are translucent.
  3. Push the peppers and onions to the edges of the pan. Add the remaining 1 tbsp of olive oil to the center and sauté the minced garlic for 30 seconds until fragrant.
  4. Immediately add the zucchini to the pan and stir-fry for 3–5 minutes until zucchini develops golden-brown edges while remaining firm.
  5. Sprinkle with salt, black pepper, and dried oregano. Toss well to coat, remove from heat, and finish by drizzling with fresh lemon juice and garnishing with chopped parsley.