Costa Rican—Italian Vegetables

1 chayote
2 sm. zucchini
4 cloves garlic
1 can sliced stewed tomatoes
ground black and red pepper
ground rosemary & Himalayan pink salt


I discovered chayote on a trip to Costa Rica a few years back. A lot of the restaurants there serve it as a side. Chop, slice, or dice the two types of summer squash and garlic. Combine all ingredients with a little olive oil and Balsamic vinegar, in a big frying pan. Simmer on low until squash is translucent and done the way you like it.

Serve just like this as a side or sprinkle with sunflower or pumpkin seeds and crumbled feta cheese for a high protein main dish. . .Lin

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