Sauteed Zucchini, Squash & Mushrooms

Megan sends us this sauteed zucchini recipe for her entry into the Gimme Recipes! Contest.  Thanks, Megan!  I look forward to trying it out.
Sauteed Zucchini, Squash & Mushrooms
2 Zucchini, julienne (cut in sticks)
2 Squash, sliced
4 oz. Mushrooms, sliced
1 Med. Onion, cut to slivers
2 Garlic Cloves, minced
2 t. sea salt
dash of pepper
2 T. Olive Oil
Heat oil in skillet over medium heat.  Add veggies, salt & pepper and sautee until veggies are soft with a little bit to them.  Enjoy!
*right now these veggies are pretty inexpensive.  I can get these ingredients for $4 or $5 total!

3 thoughts on “Sauteed Zucchini, Squash & Mushrooms

  1. Black Bean and Corn Salsa

    1 1 lb. can black beans, drained well
    1 1 lb. can kidney beans, drained well
    1 1 lb. can corn, drained well
    1 green bell pepper, seeded and diced
    4 medium tomatoes, seeded and diced
    1 small white onion, peeled and chopped
    4 TB. chopped cilantro
    3 cloves garlic, minced well
    1 small can tomatoes with green chilies
    1 TB. chili powder
    1/4 tsp. garlic powder
    1/4 tsp. cumin seeds, or pinch of cumin powder
    salt and ground black pepper to taste
    optional: fresh lime juice and diced avocado, depending on the season and the price.

    Open cans of beans and corn. Drain well. Rinse in colander and drain well again. Add the fresh ingredients, the canned tomatoes with green chilies, and the seasonings. Mix well.

    Our family likes to make it about an hour before it will be served and then let it chill in the refrigerator.

    Serve with organic blue corn chips.


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