Hibachi Vegetables

 We love to eat these veggies with our potstickers and fried rice!  Thanks FaithFunFood for the great recipe!

• 1 large white onion sliced
• 1 large zucchini cut into strips
• 1 Tbsp vegetable oil (I used coconut oil)
• 1/2 tsp sesame seed oil 
• 1 Tbsp butter
• 2 Tbsp soy sauce (I used coconut aminos)
• salt & pepper

• Heat vegetable oil and sesame seed oil on medium-high heat.
• Add onion, zucchini, butter, soy sauce, salt and pepper (to your liking) to the skillet.
• Sauté vegetables for 6-8 minutes or until tender.
• Move vegetables to a covered dish to keep warm and drain any excess liquid from the pan. 

ZUCCHINI WITH SUN DRIED TOMATOES, BACON, AND CRISPY ONIONS

 This was a super flavorful dish that my husband and I both enjoyed.  A great way to use up all of the summer zucchini! Thanks Yellow Bliss Road for the great recipe!

• 3 medium sized zucchini sliced into 1/2 inch pieces and then quartered
• 4 slices of bacon sliced into pieces
• 1/2 cup sun dried tomatoes chopped
• 1/2 cup crispy fried onions
• 1/2 cup freshly shaved parmesan cheese
• salt and pepper to taste

• Preheat a saute pan to medium high heat. Add the bacon pieces and cook until crisp. Remove from pan and set aside. 
• Reduce heat to medium and then add zucchini to the bacon drippings ( if you have more than a tbsp. or two, then drain first) and cook for 5-8 minutes, or until it begins to soften. Add the sun dried tomatoes and cook another 5 minutes or until zucchini is tender. 
• Add half the parmesan and the bacon and then stir well. Add salt and pepper to taste. Make sure to add these seasonings after adding the bacon and cheese as they are both salty foods. Once seasoned, add the rest of the cheese to the top and the crispy onions.