Preparation: 10 minutes; Cooking: 15 minutes; Ready: 25 minutes; Servings: 8
3 tablespoons olive oil 4 medium zucchini, sliced into ribbons using a vegetable peeler 4 cloves garlic, minced 4 roasted red bell peppers, thinly sliced 1 teaspoon paprika 1/2 teaspoon kosher salt
Heat oil in a large skillet over medium high heat. Add zucchini ribbons and saute 6 to 8 minutes or until slightly softened. Add garlic and saute 3 minutes more. Add bell pepper and saute 5 more minutes or until warmed. Stir in paprika; salt and toss to coat.