Sauteed Zucchini and Mushroom with Sun-Dried Tomatoes

"Zucchini, mushroom and sundried tomatoes! What a wonderful, colorful dish, tasty dish. And so easy to prepare!"
 
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photo by yogiclarebear photo by yogiclarebear
photo by yogiclarebear
photo by yogiclarebear photo by yogiclarebear
Ready In:
15mins
Ingredients:
10
Serves:
4
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ingredients

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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.

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Reviews

  1. 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.
     
  2. 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!
     
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