Sautéed Squash, Red Pepper and Mushroom with Lemon and Basil

After making bruschetta, I had a metric ton of basil left over and needed a simple recipe that used basil but I also wanted something that is in season.  After all, it is time to celebrate summer.  

I have to admit, it’s probably not as delicious as, say, having a vanilla shake laced with booze…after all that is NOT Paleo.  However, this side dish is light, zesty, easy to make and echoes with the flavors of summer.  Though I used zucchini you can use any type of squash.  This recipe makes plenty of leftovers, which I like.  It means less cooking for the next couple of days.  I used the leftovers in an egg white scramble for breakfast. 

Calorie counting?  Each serving (about 2 large servings) is approximately 93 calories (11 grams of Carbs (of which 5 are sugars), 4 grams of Fat and 5 grams of Protein). This recipe was taken from www.paleoplan.com 

This is a way easy dish to make.  WAY EASY!

Ingredients:

1 tablespoon coconut oil

6-8 button mushrooms (sliced)

1 medium Zucchini (diced)

1 red pepper (diced)

3 garlic cloves (minced; I used way more)

6-10 basil leaves (julienned)

Juice from half a lemon

Salt and pepper to taste

Directions:

Heat a large pan over medium heat.  When pan is hot, add coconut oil.  Next, add mushrooms and garlic and sauté until mushrooms are tender.  Should take about 8 min or so.  Add red pepper and zucchini to mushrooms and continue to cook until red peppers and zucchini are slightly softened.

Transfer veggies to a medium bowl, add basil, lemon juice, salt and pepper.  Toss.