Sautéed Summer Squash
By Micki Brown
Serves 4
1 ½ lbs summer squash (I used yellow patty pan), ¼ inch slices
¼ cup onion, chopped
1 medium red bell pepper, chopped
¼ cup flat-leaf parsley, coarsely chopped
2 tbsp coconut oil or grass-fed butter
1 tsp garlic, minced
Sea salt and pepper to taste
1
Heat oil or butter over medium-high heat in a large skillet or sauté pan.
2
Add the squash, onions and bell pepper and sauté, flipping/stirring the veggies frequently until they are almost tender and beginning to brown
3
Add the garlic and sauté about 30 seconds.
4
Add the parsley, salt and pepper, and sauté another 30 seconds. Serve and enjoy.
Ingredients
1 ½ lbs summer squash (I used yellow patty pan), ¼ inch slices
¼ cup onion, chopped
1 medium red bell pepper, chopped
¼ cup flat-leaf parsley, coarsely chopped
2 tbsp coconut oil or grass-fed butter
1 tsp garlic, minced
Sea salt and pepper to taste
Directions
1
Heat oil or butter over medium-high heat in a large skillet or sauté pan.
2
Add the squash, onions and bell pepper and sauté, flipping/stirring the veggies frequently until they are almost tender and beginning to brown
3
Add the garlic and sauté about 30 seconds.
4
Add the parsley, salt and pepper, and sauté another 30 seconds. Serve and enjoy.