If you have a garden or are part of a CSA, you have plenty of summer squash. You can literally use squash for every meal. Chopped, diced, julienned, mashed, roasted, sauteed, boiled, steamed or grilled - the combinations are endless, as are the many different spices you can use each time.
It takes such little effort, but the nutritional and health rewards are huge! If you haven't tried this versatile vegetable, I challenge you to try it this week.
Ingredients
- Summer squash (zucchini works well also)
- choice of spices (Mrs. Dash is our favorite)
- coconut oil/olive oil
- Heat cast iron skillet over med. high heat and drizzled with some coconut oil.
- While pan is heating, slice squash to desired thickness.
- Place slices on hot skillet and sprinkle with spices.
- Turn over once until both sides are browned.
No comments:
Post a Comment