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Summer Squash


  • 1/4 cup extra virgin coconut oil

  • 2 small onion, sliced

  • 4 medium tomatoes, coarsely chopped

  • 2 teaspoons salt

  • 1/2 teaspoon pepper

  • 4 small zucchini, cut into 1/2 inch slices

  • 4 small yellow summer squash, cut into 1/2-inch slices

  • 2 bay leaf

  • 1 teaspoon dried basil

Total Time: 45 min Prep: 15 min Cook: 30 min
Yield: 12 Level: easy


  1. Heat the oil in a large skillet over medium heat. Cook and stir the onion about 5 minutes, until tender. Mix in the tomatoes, and season with salt and pepper. Continue to cook and stir about 5 minutes. Mix in the zucchini, yellow squash, bay leaf, and basil. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally. Remove bay leaf before serving.