Ingredients:

  • 1 medium (12 oz / 340g) zucchini, sliced into half-moons
  • 1 medium (6 oz / 170g) yellow onion, diced
  • 8 oz (225g) baby bella mushrooms, sliced
  • 2 medium (6 oz / 170g) carrots, thinly sliced into coins
  • 2 tbsp (30ml) low-sodium soy sauce
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) garlic powder
  • ½ tsp (2.5g) cracked black pepper
  • 2 tbsp (30ml) avocado oil
  • 1 tbsp (14g) unsalted butter

Instructions:

  1. Whisk together the soy sauce, lemon juice, garlic powder, and black pepper in a small bowl and set aside.
  2. Heat the avocado oil in a cast iron skillet or wok over high heat until it shimmers.
  3. Add the sliced carrots to the skillet and sauté for 3 minutes until they begin to soften.
  4. Toss in the diced onions and sliced mushrooms. Sauté for another 3-4 minutes without stirring frequently to allow the mushrooms to brown.
  5. Add the zucchini and sauté for 2-3 minutes until the zucchini is vibrant and just starting to brown on the edges.
  6. Pour in the prepared sauce and add the butter, tossing quickly to glaze the vegetables until the butter is melted and combined.