Sauteed Julienned Summer Vegetables

Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it’s low-carb, gluten-free, clean and paleo friendly, but because it’s delicious, good for you and also happens to be my husband’s favorite way to enjoy zucchini!

1 tablespoons extra virgin olive oil

¼ cup red onion, diced

3 cloves garlic, minced

8 oz zucchini, cut into julienne strips (with a mandolin)

8 oz yellow squash, cut into julienne strips (with a mandolin)

4 oz (1 medium) carrot, cut into julienne strips (with a mandolin)

salt and fresh cracked pepper, to taste

Directions at skinnytaste.com

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