Ingredients
- 1 large red onion, sliced thin
- 2 large zucchini, sliced into half moons
- 1 large yellow squash, sliced into half moons
- 1 large bell pepper (red, orange or yellow are best)
- 1.25 tsp chilipowder
- 1 tsp sea salt
- 1 tsp garlic powder
- 1/2 tsp ground cumin
Instructions
- Thinly slice the onions. Cut the zucchini and squash into thin half moon shapes and the bell pepper into thin bite size strips.
- While you are cutting the veggies, preheat a large skillet over medium to medium high heat.
- When the skillet is hot, spray with avocado oil or extra virgin olive oil spray. Add the onions and cook 3-4 minutes, stirring occasionally.
- Once the onions have started to cook down, add the zucchini and yellow squash. Be sure to stir well, especially in the beginning so the onions don’t start to burn. Cook 5-7 minutes.
- After the squash have started to cook down, add the salt, spices and bell pepper. Stir well and cook 2-3 minutes.
- Serve immediately or store in an airtight container for up to 5 days.