Sautéed Summer Squash

By Micki Brown
Serves 4


1 ½ pounds 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


Heat oil or butter over medium-high heat in a large skillet or sauté pan. Add the squash, onions and bell pepper and sauté, flipping/stirring the veggies frequently until they are almost tender and beginning to brown. Add the garlic and sauté about 30 seconds. Add the parsley, salt and pepper, and sauté another 30 seconds. Serve and enjoy.