Vegetables Sauteed in Coconut Oil
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 small Yellow Squash2 small Zucchini 1 box Baby Bella Mushrooms (8 oz) 3 medium Carrots, thinly sliced or shredded 2 heads Broccoli, florets only chopped1 can sliced Water chestnuts 4 tbsp Coconut Oil Salt and Pepper to tasteFresh grated Parmesan Cheese
Slice veges thinly in food processor. Chop broccoli florets into small pieces.
Heat oil in large skillet or wok to med to med-high heat. add veges season with salt and pepper. Place lid on pan and cook covered until veges are almost cooked (about 7-10 min). Remove lid and continue cooking until broccoli and carrots are done.
Grate Parmesan cheese on top and serve.
Serving Size: Makes 12 - 12 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user HISTORIKELL.
Heat oil in large skillet or wok to med to med-high heat. add veges season with salt and pepper. Place lid on pan and cook covered until veges are almost cooked (about 7-10 min). Remove lid and continue cooking until broccoli and carrots are done.
Grate Parmesan cheese on top and serve.
Serving Size: Makes 12 - 12 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user HISTORIKELL.
Nutritional Info Amount Per Serving
- Calories: 88.0
- Total Fat: 5.2 g
- Cholesterol: 1.7 mg
- Sodium: 55.8 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 2.4 g
- Protein: 3.0 g
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