Zucchini and Squash Stir Fry


  • 2 large zucchini, sliced into small chunks
  • 1 large squash, sliced into small chunks
  • 1 tablespoon turmeric
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon grapeseed oil
  • Salt and pepper, to taste
  • Lemon juice, to taste
  • 1 can red kidney beans, rinsed and drained


  • Preheat an Xtrema Wok over low heat. Once heated, add oil and raise to medium heat.
  • Add zucchini and squash to wok. Top with turmeric, garlic powder, salt and pepper, and cayenne pepper. Cook over medium heat for about 10-15 minutes or until vegetables become slightly tender, making sure to stir well to evenly distribute spices.
  • For the last 5 minutes, add red kidney beans to skillet.
  • Serve with a side of brown rice, quinoa, or pasta with a touch of lemon juice.



Zucchini and Squash Stir Fry

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