Zucchini with Squash and Onions

 

 

 

I used smaller zucchini and squash than what I would have preferred to use. If you find different sizes in the store, just alter the recipe accordingly. This is such a simple dish. Also, I always use a cast iron skillet when cooking this….it makes a difference. This is such a delicious, buttery tasting dish, though no butter is added.

 

Ingredients

 

4-5 small zucchini

4-5 small squash

½ cup of thinnly sliced white onion

2 cloves of garlic (coarsely chopped)

¼ organic veggie pepper seasoning (health stores)

¼ sea salt

Coarse black pepper

Mrs. Dash table blend seasoning

¼ cup of Olive oil

Tiny Pinch of red pepper flakes (for a little heat)

 

Directions

Place a cast iron skillet on medium-high heat. Once the pan is heated (but not too hot) add the oil. Make sure it covers the bottom of the pan. Keep it healthy and try not to add more oil. Pick up the pan and slowly maneuver the oil around the bottom of the pan. Add garlic and onions; stir. Don’t let it burn, after about a minute, add veggies and sir. Once all veggies are added, cook for 15 mins on medium heat stirring occasionally. Add seasonings and simmer for another 15 mins; stir occasionally. Serve and Enjoy.