Sauteed Zucchini and Mushroom with Sun-Dried Tomatoes |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Zucchini, mushroom and sundried tomatoes! What a wonderful, colorful dish, tasty dish. And so easy to prepare! Ingredients:
1 tablespoon extra virgin olive oil |
1 teaspoon extra virgin olive oil |
2 cloves garlic, finely chopped |
2 small zucchini, trimmed,cut in half crosswise,then cut lenghthwise into 1/4-inch-thick strips (about 4 oz each) |
1/2 lb white button mushrooms, stemmed and thinly sliced |
1/4 cup dry-packed sun-dried tomato, halves,cut into thin strips with kitchen shears,soaked in warm water to cover for 15 minutes,drain |
2 tablespoons vegetable broth |
1 tablespoon chopped fresh basil (optional) |
salt |
fresh ground pepper, to taste |
Directions:
1. In a large nonstick skillet; heat the oil over medium-high heat.
2. Add the garlic and zucchini and cook, tossing and stirring often for 3 minutes.
3. Add mushrooms, sundried-tomatoes, broth and basil, if using.
4. 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.
5. Remove skillet from the heat and season with salt and pepper.
6. Serve immediately.
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