RECIPE: Spicy sauteed veggies take advantage

Veg Out

This healthy Asian-inspired dish with a kick, features zucchini and herbs from local farms

Summer squash and zucchini are the stars of this veggie side

With strong notes of ginger and garlic, and a spicy chili kick, this flavorful medley of sauteed veggies is the perfect complement to your favorite protein or a satisfying dinner on its own. Onion, summer squash, zucchini, and mushroom make up the base of this healthy and simple-to-make side dish. It’s versatile, too – feel free to swap in whatever produce is in season or fits your liking.

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Spicy Sauteed Zucchini and Squash

INGREDIENTS

• 2-3 zucchinis • 1-2 yellow squash • 1 yellow or white onion • 8 ounces sliced baby bella mushrooms • ⅓ cup coconut aminos • 1 Tbsp garlic chili sauce (use less for less spice; I use Huy Fong) • 1 ½ Tbsp rice vinegar • 1 ½ Tbsp light brown sugar • 2 Tbsp minced ginger • 1 Tbsp minced garlic • 2 Tbsp coconut, olive, or sesame oil

Optional garnishes:

• ¼ cup chopped cashews • Parsley or cilantro

STEPS

1. Chop zucchini, yellow squash, and onion, removing the woody ends. Heat your preferred oil in a large skillet over medium-high heat. Toss in the chopped veggies and mushrooms and stir. Continue stirring and cook the vegetable mixture until the zucchini is fork-tender, about 12 minutes. 2. While the vegetables are cooking, in a small saucepan, mix together the coconut aminos, brown sugar, garlic chili sauce, and rice vinegar. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes until reduced to ¼ cup. Remove from the heat. 3. Once the zucchini and squash is tender, toss in the minced garlic and ginger. Cook for another 2 minutes, stirring frequently. 4. Drizzle about half of the reduced coconut amino sauce over the zucchini mixture and mix well. Taste, and add more sauce if desired. 5. Top with chopped cashews and parsley or cilantro and enjoy!

TIP: To store any leftover coconut amino reduction, allow it to cool to room temperature, then pour it into a small Tupperware container. Keep in the refrigerator for up to 5 days.

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