Zucchini-Paprika Stir-Fry
Our popular recipe for a juicy zucchini and pepper skillet, plus more healthy recipes, can be found on Spoonsparrow!
Ingredients
- 200 g carrots
- 2 red bell peppers
- 2 yellow bell peppers
- 2 Zucchini
- 200 g Green beans
- Salt
- 3 spring onions
- 2 tbsp olive oil
- 200 ml vegetable broth
- Pepper
- 150 g crème fraîche
- chili flakes
Instructions
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1.
Peel the carrots and slice them into thin strips. Wash and trim the peppers and zucchini. Cut the peppers into bite-sized pieces and halve the zucchini lengthwise, then cut into 0.5 cm thick slices.
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2.
Wash, trim, and halve the green beans. Blanch in boiling salted water for 3 minutes, then drain, shock with cold water, and let dry.
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3.
Rinse the spring onions, trim, and slice into thin rings. Heat olive oil in a pan and sauté the carrot strips for 2 minutes. Add the remaining vegetables, pour in the broth, and cook over medium heat for another 5 minutes. Season with salt and pepper.
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4.
Plate the zucchini-pepper stir-fry in bowls, garnish with crème fraîche and chili flakes, and serve.
