I picked up this image and recipe from Cassidy at Cooking Gluten Free
- 3 squash
- 3 zucchini
- 1 onion
- 1 tsp. sea salt
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 Tbsp. olive oil
Here are the variations I make to this recipe:
- I like to use virgin coconut oil any time I can without affecting the flavor too much. This recipe works great with coconut oil. (You can also use butter to change the taste a bit.)
- I love red onions! I buy a ten pound bag from Costco for under a dollar a pound and we seen to go through almost a bag a week! That is a lot of onions. They add a lot of flavor to this dish.
- Garlic – I am hard pressed to not use garlic in almost every dish I make!
- I like to saute the garlic and onions until they become almost carmelized and then add the zucchini and summer squash. They are sauteed slightly before serving.
- Left overs, if there are any, are heated in the toaster oven.
Not only are zucchini and summer squash gluten free, they are also rich in natural sodium! I was recently told by my nutritionist that my sodium levels were down. I told her that I didn’t like to add a lot of salt to my food. Her reply was to each zucchini since if was a natural source of sodium!
If you have followed what we have learned over the past year you know that we try to practice healthy nutrition. One of the toughest changes was breakfast! To go from a carbohydrate rich to a vegetable rich diet was painful!
To get 2 servings of vegetables and one serving of protein I will saute a couple of zucchini and have a couple of eggs. Great, healthy breakfast!