Chop up the zucchini, summer squash and onion, removing the woody ends. Heat olive oil, coconut oil or sesame oil in a large skillet over medium/high heat. Toss in the chopped zucchini, squash, onion and mushrooms and stir. Continue to stir and cook the vegetable mixture until the zucchini is fork tender, about 12 minutes total.
While the vegetables are cooking, in a small sauce pan mix together the coconut aminos, brown sugar, garlic chili sauce and rice vinegar. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes until reduced to 1/4 cup. Remove from the heat.
Once the zucchini and squash is fork tender, toss in the minced garlic and ginger. Cook for another 2 minutes, stirring frequently.
Drizzle about 1/2 of the reduced coconut amino sauce over the zucchini mixture, and mix well. Taste, and add more sauce if desired.
Top with chopped cashews and parsley/cilantro and enjoy!