Avocado Toast and Garlicky Zucchini Squash Spinach Sauté


Lunch is often a meal that is overlooked when you’re busy and it’s more than easy to give in and grab a sugar loaded pastry or some fast food. One of my favorite lunches is this super easy farmers bread with mashed avocado and a colorful seasonal medley of zucchini, squash, and spinach. All you will need is-

  • Any type of whole wheat bread (I used Whole Wheat Sourdough)
  • One small green zucchini
  • One small yellow squash
  • Two handfuls baby spinach
  • One small clove garlic
  • Black pepper
  • Salt to taste
  • Half a ripe avocado
  • Olive Oil
  • Slices tomato for garnish

Recipe doubled for two people

For Zucchini Medley

Remove the tops and bottoms of the squash and zucchini and chop into roughly 1/2 inch pieces. Finely chop the garlic clove and set aside.


In a medium sized skillet pour about a tablespoon of olive oil into the pan and set temperature to medium. When hot, place garlic into the pan and cook for about 3 minutes until tender then add the chopped zucchini and squash. Place a cover on the skillet and cook stirring occasionally for about 6-8 minutes until the vegetables soften up a bit. Add the spinach and then salt and pepper to taste cooking until the spinach gets a dark green color and comes to about 1/3 the original volume.

For Avocado Toast

Mash half an avocado with a fork and spread over piece of bread. Salt and pepper to taste.


My favorite kind of bread is sourdough whole wheat to be topped with avocado

This is a perfect lunch for someone with very little time and if done efficiently, can be completed in under 10 minutes.


– Rachael


Simple and very tasty


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