Zucchini & Squash Saute

I love the traditional veggies (green beans, peas, carrots, squash), but this past fall I started trying new veggies & ways to prepare the traditional veggies I have always liked.  While I have always enjoyed zucchini & squash, it was one of those veggies I used to only eat it in the summer when we would grill it with a ton of butter.

But, this past week, I wanted a change in veggies and decided to pick up some zucchini & yellow squash.  I was trying to decide how to cook them and decided I steam most of my veggies and have roasted veggies a lot lately as well, when I figured why not saute them?!?!  Then my next dilemma was, what am I going to saute them in considering in the past I would have used vegetable oil or butter.  Which is when I remembered I had coconut oil in my pantry let's try it.

Once again, as with other recipes, I was pleasantly surprised how AWESOME the squash tasted.  I thought the coconut oil added a hint of sweetness to the squash.  In fact, I loved it so much I am planning to make it again this week.

ENJOY!!!

Zucchini & Squash Saute

Ingredients:
2-3 medium Yellow Summer Squash, sliced thin
2-3 medium Zucchini Squash, sliced thin
Sea Salt
Fresh Ground Black Pepper
Garlic Powder
1 tbsp. Coconut Oil

Directions:
-  Thinly slice the squash.
-  Preheat a medium sized skillet over medium to medium-high heat and melt the coconut oil in the pan.
-  Add the squash to the pre-heated pan and season with salt, pepper & garlic powder as desired.
-  Saute for about 10-20 minutes depending on how thick or thin your slices are as well as how full the pan is.  Just saute the squash until they are tender.


*When I cooked this the first time I only had green zucchini squash but I am making it this week with both yellow summer squash & zucchini and can't wait.

ENJOY!!

~Sarah Strubhar
Independent Team Beachbody Emerald Coach