Sauteed Zucchini and Mushroom with Sun-Dried Tomatoes

  • Prep Time: 10 mins
  • Total Time: 15 mins
  • Servings: 4
  • About This Recipe

    “Zucchini, mushroom and sundried tomatoes! What a wonderful, colorful dish, tasty dish. And so easy to prepare!”


  • 1tablespoonextra virgin olive oil
  • 1teaspoonextra virgin olive oil
  • 2clovesgarlic, finely chopped
  • 2smallzucchini, trimmed,cut in half crosswise,then cut lenghthwise into 1/4-inch-thick strips( about 4 oz each)
  • 1/2 lbwhite button mushrooms, stemmed and thinly sliced
  • 1/4 cupdry-packed sun-dried tomato, halves,cut into thin strips with kitchen shears,soaked in warm water to cover for 15 minutes,drain
  • 2tablespoonsvegetable broth
  • 1tablespoonchopped fresh basil(optional)
  • salt
  • fresh ground pepper, to taste
  • Directions

  • In a large nonstick skillet; heat the oil over medium-high heat.
  • Add the garlic and zucchini and cook, tossing and stirring often for 3 minutes.
  • Add mushrooms, sundried-tomatoes, broth and basil, if using.
  • Cook, tossing and stirring constantly, until zucchini are crisp-tender and the mushroom are sofened and have just begun to release their liquid, about 2 minutes.
  • Remove skillet from the heat and season with salt and pepper.
  • Serve immediately.
  • Reviews

  • “This was very easy and quick to make, especially since I brought mushrooms that were already sliced. This is a nice and tasty side dish. “

  • “This was just delicious!I skipped the oils to lower the fat, and added some cubed cooked turkey.My mushroom was a large portabella cap that I cut up.This was so good!Thanks!”