1 Zucchini washed and cut in about 1/8th. inch circles
1 Summer squash washed and cut in about 1/8th. inch circles
2 Tbs. Organic Virgin Coconut oil
1 tsp. fresh lemon thyme (or dried)
Salt to taste
Coat a 12 inch skillet with coconut oil and add the zucchini and summer squash to the pan. Sprinkle with salt, cover and cook on medium heat for a few minutes until the zucchini and squash circles are lightly brown on one side. Then turn the zucchini and squash with a flat spatula and add the lemon thyme. Cover and cook for a few more minutes and remove from heat.
Serve with brown rice and beans.
Makes 1 serving.
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