← All recipes

🍽️ Crispy Zucchini and Pepper Skillet

271 kcal · 30 min · 4 servings

Ingredients

• 1 zucchini
• salt
• 2 red bell peppers
• 2 spring onions
• 1 handful basil
• 1 garlic clove
• 2 tbsp olive oil
• pepper (from the mill)
• 6 eggs
• 4 tbsp whipping cream
• 50 g freshly grated cheese (e.g. Alpine cheese)

Instructions

1. 1. Turn on the oven and set it to 200 degrees Celsius with top heat only.
2. 2. Wash the zucchini thoroughly.
3. 3. Cut the zucchini lengthwise into three long strips.
4. 4. Cut these strips crosswise into small batons.
5. 5. Sprinkle the zucchini batons with salt.
6. 6. Let the salted zucchini batons sit for about 10 minutes to draw out moisture.
7. 7. Pat the zucchini batrons dry with a kitchen towel.
8. 8. Wash the bell peppers.
9. 9. Cut the bell peppers in half lengthwise.
10. 10. Remove the inside and seeds.
11. 11. Dice the pepper flesh into small cubes.
12. 12. Wash the spring onions.
13. 13. Remove the rooty ends.
14. 14. Slice the spring onions diagonally into thin rings.
15. 15. Rinse the basil under cold water.
16. 16. Shake the basil dry.
17. 17. Chop the basil leaves coarsely.
18. 18. Peel the garlic clove.
19. 19. Finely chop the garlic.
20. 20. Heat oil in a large frying pan.
21. 21. Add the diced peppers, spring onion rings, and chopped garlic to the hot pan.
22. 22. Sauté the vegetable mixture for 1 to 2 minutes.
23. 23. Add the dry zucchini batons to the pan.
24. 24. Sauté the zucchini for another 1 to 2 minutes.
25. 25. Season the dish finally with salt and pepper.

Nutrition per serving

• kcal: 271
• Protein: 16 g · Fett/Fat: 20 g · Carbs: 7 g