Squash and tomatoes is such a summer staple, and we have a proliferation of basil in our yard.  Pair this with any roasted or grilled meat or fish. Lemon-roasted Salmon, grilled chicken, etc.

INGREDIENTS serves 4

1 tbsp. grass-fed butter or ghee (or coconut or avocado oil)
1/2 Vidalia or other onion, sliced
1 yellow squash, sliced
1 zucchini, sliced
1 tsp. dried or 1 tbsp. fresh chopped thyme
2 cloves garlic, minced
1 large tomato, chopped
1 tbsp. butter (optional)
2 tbsps. slivered basil
salt and pepper to taste ( a scant tsp. salt, 1/2 tsp. pepper)

PROCESS

Heat tbsp. of cooking fat in a large skillet over medium-high heat. Add onion, squash, and zucchini, and toss to coat. Salt and pepper to taste.  Saute over medium heat, stirring occasionally until squash begins to soften, about 5 minutes.  Add minced garlic and thyme (rub dried thyme between fingers to release flavor fully). Continue to saute for another 2 – 3 minutes, then add chopped tomato and its juices.  Cook until squash reaches desired consistency, add basil and more butter, if desired.  Check seasoning and add more salt if needed.

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May your days be truly delicious and satisfying!

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