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peppers and zucchini in teriyaki sauce

Zucchini and Peppers with Soy Free Teriyaki Sauce.

Kelly Roenicke
This side dish is so simple, and so tasty! You will love this teriyaki zucchini and peppers.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Side Dish
Cuisine Dairy Free, gluten free, vegan.
Servings 4
Calories 99 kcal

Ingredients
 
 

  • 3 small zucchini quartered and sliced
  • 1 red pepper chopped
  • 1 Tablespoon olive oil
  • 2 cloves garlic minced
  • 1 ¾ Tablespoons coconut aminos
  • 1 ¼ Tablespoons honey or agave nectar, or maple syrup
  • ½ teaspoon red pepper flakes if desired, adjust amount to taste

Instructions
 

  • Place the olive oil, zucchini, garlic, and red peppers in a large skillet and cook over medium heat.
  • Cook until the zucchini is tender but still bright green, about 5-7 minutes.
  • Add the coconut aminos, honey or agave, and red pepper flakes.
  • Stir well and cook for about 3-5 more minutes.
  • Serve immediately. You can enjoy this plain, or serve it over your favorite grain, like rice.

Notes

Store leftovers in the refrigerator. They should stay fresh for about 3-4 days.

Nutrition

Calories: 99kcalCarbohydrates: 14gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 159mgPotassium: 752mgFiber: 2gSugar: 7gVitamin A: 1726IUVitamin C: 89mgCalcium: 37mgIron: 1mg
Keyword easy
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