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.

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