A couple of nights ago, as I was prepping for dinner, my youngest son came into the kitchen, took one look at me chopping yellow squash and zucchini and starting all but gagging. “Aw, Mom, I hate those!”
I reminded him that just two weeks ago I’d made Veggie soup and he’d loved it. He shrugged, left me to my work, and went out to help his dad in the garden. And at dinner, he ate 3 helpings! So, yep, even the way picky liked this. The other three kids liked it well enough, so…
Here’s the ingredients to my Veggie Skillet!
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 1 medium white onion, chopped
- 4 white button mushrooms, sliced
- 3 cloves garlic, minced
- 1 container of grape tomatoes, cut in half
- 1 tbsp of butter
- 2 tbsp of liquid coconut oil
- 3 tbsp of pesto sauce
In a large skillet saute zucchini, yellow squash, onion, and mushrooms in butter and coconut oil. When tender, about 5 minutes, add garlic, tomatoes, and pesto sauce. Cook until all is tender, about 5 minutes.
This can be eaten as is or added to pasta or rice. (My favorite is Jasmine Rice.)