Recipe description
July 15, 2026
Zucchini and pepper pisto
Colorful, fiber-rich zucchini and pepper pisto for gentle digestion.
Easy Recipe
Plant Based
Healthy Fats
86%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from zucchini, peppers, and onion.
- Colorful plant foods support dietary diversity and polyphenols.
- Balanced with olive oil and herbs for a gentle, gut-friendly meal.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Zucchini
2
piece
Bell Pepper
2
piece
Oil, olive
2
tablespoon
Onion
1
piece
Garlic
2
clove
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Oregano
0.5
teaspoon
Instructions
1
Wash and dice the zucchini and bell peppers into 1-inch cubes. Finely chop the onion and mince the garlic.
2
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
3
Add the minced garlic and cook for another minute until fragrant.
4
Add the diced zucchini and bell peppers to the skillet. Season with salt, black pepper, and oregano.
5
Cook for 10-12 minutes, stirring occasionally, until vegetables are tender but still slightly crisp.
6
Taste and adjust seasoning if needed. Serve warm as a side dish or main course.
More Recipes For Your Gut
Nutrition
218 kcal
Calories
5 g
Protein
19 g
Carbohydrates
6 g
Fiber
15 g
Sugar
13 g
Fat
1.5 g
Saturated fat
1.3 g
Salt
FAQ
How many servings does this make?
2 servings.
What can I serve this with?
It can be served as a side or main dish with grains or proteins; examples: quinoa, rice, pasta, beans, chicken, or fish.
Can I store leftovers?
Yes, refrigerate for 2–3 days and reheat gently.
Can I freeze it?
Freezing is possible but texture may change; best enjoyed fresh.
Is it gluten-free and vegan?
Yes, naturally gluten-free and vegan.
Can I adjust the salt or spices?
Yes, salt to taste; reduce pepper if preferred; oregano can be increased or decreased.
What substitutions can I use?
Other vegetables; omit onion or garlic if needed; use dried herbs.
How long does it take to make?
About 25–30 minutes.
What are the nutritional benefits?
High in fiber; provides vitamins A and C and polyphenols; olive oil adds healthy fats; a light, gut-friendly dish.
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