If there’s one vegetable (not really a veggie…squash is a fruit…I know!) that’s plentiful in summer it’s zucchini. It’s such a versatile squash that takes on the flavor of what it is cooked in or with.
Zucchini is full of antioxidants, vitamins A and C, magnesium, dietary fiber, folate, manganese, potassium and other essential vitamins of minerals. It can help regulate cholesterol levels and blood pressure, aid in digestion, and protects the body from free radicals. Pretty awesome stuff!
It’s really important to cook squash and vegetables with fat. Fat is the key to unlocking the vitamins in food. Your body can’t metabolize *all* of the nutrients without the presence of fat in the bloodstream. This is because vitamins and minerals are fat soluble.
I am not promising your kids will eat this! Sometimes mine will. Sometimes they won’t. It is quite delicious though so if they don’t eat it, there’s more for you!
- Use organic and local ingredients whenever possible
- 2-4 zucchini, sliced
- 1 red onion, chopped
- 4 cloves garlic, chopped
- 1 TBS coconut oil and ghee mixture (or just pick one)
- Herbamare to taste (Buy here
- Sea salt and pepper to taste
- 1/4 tsp dried thyme or 1 tsp fresh (or to taste)
- Heat oil in frying pan.
- Sauté onions and garlic until softened.
- Add zucchini and sauté just until they begin to look translucent and are slightly softened.
- Add seasonings.
- Serve hot.
What’s your favorite way to eat zucchini?
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Statements have not been evaluated by the FDA and nothing stated here is intended to diagnose, prevent, treat, or cure any disease. Please consult your healthcare provider with any health issues.