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Ingredients
- 2 tsp coconut oil or butter
- 3/4 cup sweet onion finely diced
- 2 cloves garlic crushed
- 2 cups summer squash cut into 1/2 inch cubes
- 2 cups zucchini cut into 1/2 inch cubes
- 3/4 tsp Himalayan sea salt to taste
- 1/4 tsp pepper to taste
Ingredients
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Recipe Notes
1. In a large skillet over medium heat add coconut oil or butter and onions. Cook for 2-3 minutes.
2. Add crushed garlic and sauce for 1 minute.
3. Stir in squash, zucchini, Himalayan sea salt and pepper. Cover skillet with a lid and cook for 5 minutes.
4. Uncover and stir. Continue cooking for 5-7 minutes or until squash are cooked to your liking. 5. If you would like to lightly brown your squash, let sit for 1-2 minutes before stirring.
5. Serve zucchini and squash with additional Himalayan sea salt and pepper to taste. Enjoy!
Serving Size = 2 cups
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