Sauteed Zucchini With Mushrooms For Two Recipes

SAUTEED ZUCCHINI WITH MUSHROOMS FOR TWO

Steps:

• While the grill was heating,
• Wash the two zucchini's, (about eight inches in length each), chop off the ends, and discard.
• Cut the zucchini lengthwise twice and chopped into quarter inch sections.
• Clean about 4 ounces of button mushrooms and sliced them.
• Chop and mince shallot, about one tablespoon worth.
• Heat a skillet with one tablespoon olive oil.
• When the oil stated to shimmer, throw in the minced shallot and kept it moving in the pan until evenly browned.
• Turning the heat to medium-low, throw the sliced mushrooms in, tossed them so the oil evenly coated them.
• Sprinkled a dash (two pinches or 1/8 teaspoon) of kosher salt over the mushrooms.
• After a few seconds, toss them again so the other sides would brown a little.
• Once a decent amount of liquid had evaporated from the mushrooms, add the chopped squash to the pan, sprinkling on an additional dash of salt.
• Turning the heat back up to medium-high, allow the squash to cook, tossing them every ten or fifteen seconds.
• Once some of the zucchini picked up some brown caramelized bits, turn off the heat and pour the vegetables into a bowl.

ZUCCHINI AND MUSHROOM SKILLET

Steps:

• Cut zucchini in half and then into 1 inch pieces.
• Heat enough olive oil to saute in a heavy skillet over medium high heat.
• Add zucchini, mushrooms, onion and garlic.
• Stir-fry until the zucchini and mushrooms are just tender and the onion is tender/crisp (about 8 minutes).
• Stir in oregano and salt and pepper to taste.

ZUCCHINI SAUTE

Steps:

• Heat oil in a large skillet over medium heat. Saute onion with salt and pepper for 2 minutes. Stir in zucchini and mushrooms. When zucchini begins to soften, add tomatoes, garlic and Italian seasoning. Cook until heated through.

SAUTEED ZUCCHINI

Steps:

• Melt the butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, about 5 minutes. Add the garlic; cook and stir 1 minute more. Stir the tomatoes and 1/4 cup water into the mixture; cover. Cook until the tomatoes have reduced slightly, stirring occasionally, about 5 minutes.
• Pour another 1/4 cup water into the skillet, and add the bouillon cube; stir until the bouillon is dissolved. Add the zucchini; continue cooking until the zucchini is tender, 5 to 7 minutes. Season with black pepper to serve.