2 teaspoons butter
2 teaspoons avocado oil
1 cup onion, diced
4 garlic cloves, minced
2 medium yellow crookneck squash, diced
2 medium zucchini, diced
1 poblano pepper, roasted, peeled, seeded and diced (may substitute 1 4-ounce can green chilies, chopped)
1⁄4 cup cilantro, chopped
fresh ground black pepper, to taste
In a large skillet, sauté onion in butter and oil over medium heat about 4 minutes.
Add the garlic and sauté about 2 minutes more.
Stir in the diced squash and zucchini; saute until just softened, about 5 minutes.
Add the poblano (or green chilies)and saute 3-5 more minutes.
Stir in the cilantro and heat until just heated through.
Season with salt and pepper; serve.