In a large bowl, place the prepared zucchini squash, banana pepper, lemon juice, salt, and pepper. Set aside and let marinade for a couple of hours until ready to cook.
When ready to cook, drain the vegetable mixture and reserve the juice.
In a large frying pan or sautpan over medium heat, add olive oil and butter; heat until butter just melts.
Add zucchini squash and banana pepper slices; sautuntil browned and cooked to your liking. Add the reserved juice from the bowl and pour over the cooked vegetables; cook a few more minutes to thicken and caramelize the juice (it develops a nice lemony flavor with all the browned vegetables). Taste and adjust any seasonings to taste.
Remove from heat and serve.
* The banana pepper (also known as the yellow wax pepper) is a member of the chile pepper family. This pepper come in several different varieties ranging from mild and sweet to hot and pungent. The peppers are about 4 to 6 inches long and resemble a banana in shape and are pale yellow-green to yellow in color becoming bright red when mature.
** Mignonette Pepper is a combination of Tellicherry black pepper, Muntok white pepper, and Canadian coriander. It is a product of Penzeys' Spices. Freshly-ground black pepper may be used as a substitute.
Round Zucchini Squash with Banana Peppers Recipe: https://whatscookingamerica.net/KarenCalanchini/ZucchiniBananaPeppers.htm