Sauteed Vegetables
A quick mix of zucchini, yellow squash, and baby bella mushrooms sauteed to tender-crisp perfection in high-heat oil.
Ingredients
- 1 Tbsp avocado oil
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1 small zucchini about 6 ounces, sliced into ½-inch rounds
- 1 small yellow squash about 6 ounces, sliced into ½-inch rounds
- 8 oz baby bella mushrooms sliced or quartered
Instructions
- Preheat a large skillet over medium-high heat.
- Add avocado oil and heat until shimmering, about 30 seconds.
- Place zucchini, yellow squash, and mushrooms in a single layer without overcrowding the pan.
- Cook undisturbed for 2 minutes until golden spots form.
- Toss vegetables and cook, stirring occasionally, until tender-crisp, about 4–5 minutes more.
- Season with salt and pepper, stir to combine, and serve hot.
Notes
Leftover sauteed vegetables should cool to room temperature within 2 hours and be stored in an airtight container in the refrigerator for up to 4 days.
For best texture when reheating, warm in a skillet over medium heat rather than using the microwave.
To freeze, spread in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Serving: 1servingCalories: 85kcalCarbohydrates: 6g
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