Cooking oil ( I used coconut, but olive oil would work well too)
1/3 medium zucchini, sliced
2 garlic cloves, minced
1 large knob garlic, peeled & grated
2 generous handfuls of baby spinach
Dallop of smooth peanut butter
Liquid aminos (or soy sauce)
Heat oil in skillet on medium heat. Add garlic until just browned. Add ginger & zucchini, stir for a minute then add spinach. Once spinach leaves have wilted, add peanut butter and aminos. Stir until PB melts and becomes sauce-like. Sprinkle with sesame seeds and cayenne pepper, mix once more & serve!