‘To Die For’ Spiraled Peppers & Squash with Mushrooms

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September 26, 2015

  • Prep: 15 mins
  • Cook: 20 mins
  • 15 mins

    20 mins

    35 mins

  • Yields: 2 servings


4 cups zucchini cut into tooth pick shapes

2 cups sliced bell peppers (one red and one green is nice)

2 cups sliced mushrooms

2 teaspoons 'To Die For' Seasoning

2 tablespoons chicken broth (or pan drippings if you're making right after your meat)


Put mushrooms in heated pan (medium heat) with some coconut oil and broth. Sprinkle with seasoning and saute for about 4 minutes. You want the juices to get to where they are not too watery. Add peppers, stir and cover; cook for about one minute. Add zucchini and cook on medium high for 2 minutes. Cover and cook for about 2 minutes. At this point you need to check your veggies to see how done are. Serve when tender and hot!


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