Sautéed Zucchini and Squash
With strong notes of ginger and garlic, this delicious and flavorful sautéed zucchini and squash recipe is the perfect complement to any dinner.
Ingredients
- 2-3 zucchinis
- 1-2 yellow squash
- 1 yellow or white onion, peeled
- 8 ounces sliced baby bella mushrooms
- 1/3 cup coconut aminos
- 1 tsp garlic chili sauce (use less for less spice, I use Huy Fong)
- 1 1/2 tbsp rice vinegar
- 1 1/2 tbsp light brown sugar or honey
- 2 tbsp minced ginger
- 1 tbsp minced garlic
- 2 tbsp coconut oil, olive oil or sesame oil
Optional Garnishes
- 1/4 cup chopped cashews
- parsley or cilantro
Instructions
- Chop up the zucchini, summer squash and onion, removing the stems. Make sure the squash isn't too small to pmaintain it's integrity while cooking. Heat 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 10 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!
Notes
Tips:
- To store any leftover coconut amino reduction, allow it to cool to room temperature, then pour it into a small Tupperware container, like those used for salad dressings. Place in the refrigerator for up to 5 days.