I wanted to write about the Korean Potatoes I made yesterday (that took 3 freaking hours to make) but unfortunately they didn’t turn out that great. They were tasty but the recipe was just not worth a post. Bummer cause they really looked good!
So let’s talk about Zucchini. This recipe isn’t anything new or mind-blowing but it’s one of my staples and is worth sharing. It only takes 20 minutes and you can serve it with almost anything. I used to eat it with eggs for breakfast, not anymore though obviously. It’s really good with tofu and rice. Yesterday I put it over quinoa served it with the 3 hours potatoes.
Sauteed Zucchini and Onions
- 3 large zucchini squash
- 1/2 medium yellow onion, chopped
- 2 garlic cloves
- 2 T coconut oil
- 1.5 tsp Bragg’s Liquid Aminos (to taste)
- pinch red chili flakes (optional)
Cut zucchinis in half lengthwise and slice the halves into 1/4″ half moons.
Heat coconut oil in a large non-stick skillet over med-high heat. Add garlic and onions and saute til onions are soft and translucent, about 3 minutes. Add zucchini and stir until coated with oil and well combined with onions/garlic. Squeeze aminos over zucchini and stir. Add chili flakes on top if using. Cover and cook for 15 minutes, stirring every 5 minutes, until zucchini is soft (but not mushy). Remove from heat and serve hot.
I’ve never actually measured the amount of Bragg’s I squeeze over it, 1.5 tsp is approximate.