Healthy Recipes For Garlicky Squash & Zucchini

Thank goodness that I LOVE vegetables!

A lot of people don’t like vegetables, but I think if they tried eating them different ways, they may find out that they do like some of them.  The thing is that when people think of vegetables, they think of a plate of raw broccoli and cauliflower, or cucumbers, etc.

But if you take the time to “play” in the kitchen and cook the vegetables different ways, they can be very yummy.  By the way, I have a NEW Playlist on My YouTube Channel that is full of Healthy Recipes, Healthy Cooking Strategies, Tips and more, you will love it.  

Plus, there is a huge benefit to eating vegetables.

Vegetables are FIBER.  Your body has to work really hard to digest them, in essence, burning tons of calories.  So when you EAT vegetables, you burn calories.  Isn’t that great news?

The other hard part of eating vegetables is that people don’t have the TIME to cook them.  And its true, it can be tedious to cook vegetables EVERY DAY.  By the way, I have tons of Delicious Vegetable Recipes on My Pinterest Boards, so go over there and check them out if you don’t know what to make. It will inspire some ideas for you.

So what I do, is I cook them once or twice a week.  

I usually make a huge baking sheet of ROASTED VEGETABLES, which by the way are so yum.  Check out the short video on HOW TO MAKE VEGETABLES many ways.  And then I’ll make another veggie dish like this Garlicky Squash & Zucchini, which is from My Eat To Be Fit Healthy Recipes Book.  Its delicious and easy to make.  There is an entire section in my Eat To Be Fit Healthy Recipes Book of VEGETABLES.  And easy to make ones, like my Balsamic Glazed Vegetables Recipe and My Vegetable Bake.  So yum, now thats the way to eat vegetables.

Garlicky Squash & Zucchini


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Healthy Recipes For Garlicky Squash & Zucchini

  • Author: Michelle Marie


  • 2 summer yellow squash, chopped
  • 2 zucchini, chopped
  • 34 garlic cloves, minced
  • 2 tomatoes, choppped
  • S&P to taste
  • Low sodium chicken stock or broth


  1. In a deep skillet with a little stock, sauté the squash, zucchini and garlic for a few minutes.
  2. Then add in the tomatoes and cook for another few minutes.
  3. Season with S&P to incorporate.

The main thing with vegetables is the prep.  So even if you can’t cook all of them in one day.  At least do the prep one day.  So chop all your vegetables, herbs, etc and put them in baggies in the fridge.  This will speed your cooking tim a ton.

Try this, its delicious.  One of my favorite veggie recipes.



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