Trim zucchini ends, halve lengthwise, and cut into ½” half-moons.
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add peppers, zucchini, chimichurri seasoning, and a pinch of salt and pepper. Stir occasionally until tender, 6-8 minutes.