Golden Vegetables


30 minutes or fewer

Yellow zucchini is also called “gold bar” squash. Presentation is everything here.

  • SERVINGServings


  • 2 large (1 lb.) yellow bell peppers
  • 1 lb. yellow zucchini
  • 1 lb. very small baby carrots
  • 4 Tbs. unsalted butter or soy margarine
  • Large pinch saffron
  • Salt to taste
  • 1/4 tsp. white pepper
  • Pinch nutmeg


  1. 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.
  2. Pare skins off yellow zucchini lengthwise, and cut into matchsticks resembling pepper strips.
  3. Peel carrots, if necessary, and cook in boiling water until tender, about 5 minutes. Set aside.
  4. 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.

Nutrition Information

  • Serving Size: Serves 8
  • 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