Sautéed Summer Squash

By Micki Brown
Serves 4

 

Yields1 Serving
 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.

Sautéed Summer Squash