In a large skillet, warm the coconut oil over medium heat.

Add the squash, zucchini, onion, and garlic and season with salt and pepper.

Cover and let cook, stirring occasionally, about 8–10 minutes or until tender, but not mushy.

Remove the lid and turn up the heat a little to brown the veggies slightly.

Serve with fresh grated Parmesan cheese (omit if on AIP).

This side dish also reheats very well and tastes wonderful added into your morning scrambled eggs or omelette!