Sautéed Zucchini

As a kid, I wouldn't go near zucchini unless it was in sugary bread. Now, I eat sautéed zucchini every day with anti-inflammatory herbs and spices to help promote healing of the body.

If you are afraid of flavor and veggies that touch your soul then this recipe is not for you, but if you're ready to send your taste buds and your gut into another dimension, then keep reading.

Serving size: Makes 4 servings

Prep Time: 15 minutes
Cook Time: 15-20 minutes

Ingredients for sautéed zucchini

• 3 5 oz zucchini stalks
• 2 tbsp olive oil (or any oil of your choosing, but I try to stick with oils that don't cause inflammation like canola, safflower, soybean; instead try grapeseed, coconut oil, hemp seed oil, or avocado oil)
• 1 tsp Himalayan pink salt
• 3 tsp black peppercorns
• 3 tsp ginger powder/ ginger paste
• 1 tsp turmeric powder or ¼ tsp turmeric paste
• 1 tsp fresh basil (for garnish)

Directions for sautéed zucchini

1. Start warming your pan at medium heat.
2. Prep zucchini by cutting horizontally or vertically (either is fine).
3. Once the pan is hot, add oil.
4. Add zucchini to the pan.
5. Let zucchini cook for 6 minutes.
6. Add seasoning.
7. Mix seasoning with translucent zucchini.
8. Cook zucchini for another 10 minutes or until the zucchini is all translucent.
9. Top with fresh basil.
10. Serve and enjoy!