• 1 tablespoon extra virgin olive oil (EVOO)
  • 1 – 2 medium zucchini spiralized
  • 1 summer squashed sprizalized
  • 1 chopped sweet pepper (choose a contrasting color)
  • 8 ounces mushrooms, sliced
  • 1 peeled, spiralized beet, optional
  • 2 garlic cloves minced
  • 1 sweet onion, chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper


Heat EVOO in a medium skillet set over medium heat. Add garlic and onions, stirring now and then until soft. Add spiralized zucchini and squash (then, add sweet pepper, mushroom and optional beets) and toss while cooking until just tender, yet still crisp, about 5 minutes. Sprinkle with sea salt and pepper and serve.
NOTE: Fun to see what you come up with using what you have on hand. So good served with salad. Enjoy it warm. This dish is also AMAZING chilled. Refrigerate and save some for later! Can add your favorite nuts or seeds (like, pepitas) or maybe goat cheese feta.  😋

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