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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Everyone has a zucchini recipe...I like zucchini...Been making this for years...Makes a great side dish... Ingredients:
2 tablespoons butter (margarine, or oil) |
1 onion (cut into wedges) |
4 garlic cloves (minced) |
1 (4 ounce) can mushrooms (or more) |
1 cup chicken broth |
6 zucchini (small, or 3 zucchini and 3 summer squash, sliced 1/4 inch thick or less) |
2 tomatoes (or more, diced into 1/2 inch cubes) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Melt the butter in a pan large enough to hold the squash -
2. Add the onions and saute until translucent -
3. Add the garlic, mushrooms, broth and squash -
4. Add the salt and pepper
5. Cook on high until broth boils -
6. Place a cover on the pan -
7. Reduce heat to a simmer -
8. Cook until the squash is crisp/tender , turning the squash over a few times during cooking -
9. (If it's over-cooked, still tastes great).
10. Remove from the heat and add the tomatoes -
11. Stir the tomatoes in and let sit 'til the tomatoes are just heated - You don't want the tomatoes cooked -
12. That's it - .
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