Prep Time: 10 mins
Total Time: 15 mins
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
1tablespoonchopped fresh basil(optional)
fresh ground pepper, to taste
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.
“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!”