CrossFit Citadel

I made this tonight, and it was good!

You'll have to judge the proportions according to how much you need to cook.  I usually don't measure things, so the amounts are general.  You can get the idea, though!

Heat a decent amount of coconut oil in a skillet on the stovetop.  Throw in sliced zucchini and chopped yellow onion.  Sprinkle some sea salt all over.  Saute for about 12 minutes, or until the zucchini is crisp-tender.  Remove skillet from burner and sprinkle a modest amount of organic shredded parmesan cheese on top.  Finish off with a liberal amount of torn fresh cilantro.  Mix and serve! 

***Zone eaters-- this would count as a carb.  1 1/3 cups of cooked zucchini is one block of carbs, but this would probably be more like 1 cup=1 block because of the cheese and onion.