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    You are in: Home / Recipes / Williams-Sonoma Sauteed Zucchini and Mushrooms Recipe
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    Williams-Sonoma Sauteed Zucchini and Mushrooms

    Williams-Sonoma Sauteed Zucchini and Mushrooms. Photo by RonaNZ

    1/1 Photo of Williams-Sonoma Sauteed Zucchini and Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    25 mins

    45 mins

    carrie sheridan's Note:

    what a good idea, a natural pairing!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim the ends off the ends of the zucchini and cut on the diagonal into slices 1/2 inch thick.
    2. 2
      Place in a colander and sprinkle with salt, tossing to distribute the salt evenly. Spread the zucchini out in the colander and let stand over a bowl, or in the sink, for 40-50 minutes to drain off the excess moisture and bitterness. Rinse and pat dry with a clean kitchen towel. Set aside.
    3. 3
      Using a soft brush or a clean kitchen towel, clean the mushrooms of any bits of soil; DO NOT WASH. Trim the stems. Cut the mushrooms into slices 1/4 inch thick. Place in a bowl and set aside.
    4. 4
      In a large saute pan or frying pan over medium heat, warm 2 TBS of the olive oil.
    5. 5
      Add the zucchini and saute, tossing often, until tender but still firm - about 8-10 minutes. Transfer to a bowl and set aside.
    6. 6
      Add another 2 TBS of olive oil to the same pan over medium-high heat. Add the sliced mushrooms and saute, tossing often, until the mushrooms begin to soften - about 6-7 minutes. Transfer to the bowl with the zucchini.
    7. 7
      Add the remaining 1 TBS of olive oil to the pan, reduce the heat to medium-low, and add the chopped garlic. Saute gently, stirring, until the garlic just begins to change color - about 30-40 seconds.
    8. 8
      Return the mushrooms and zucchini to the pan, reduce the heat to medium-low, and add the basil. Salt and pepper to taste. Raise the heat and toss until the vegetables are hot.
    9. 9
      Transfer to a warmed serving dish. Using a zester or a fine-holed shredder, shred the zest (yellow part only) from the lemon directly onto the vegetables and serve immediately.
    10. 10
      NOTE: you can substitute grated Parmesan cheese for the lemon zest, if desired.

    Ratings & Reviews:

    • on March 21, 2008

      45

      I think you're right, zucchini and mushrooms are a pair. I liked that you suggested that the zucchini is cooked separately from the mushroom. I tend to cook things like that together and since I use field mushrooms, everything has a tendency to turn black. I never salt my zucchini so I skipped that step. Sometimes you're unlucky and get a bitter one but most are fine. I forgot to add the lemon zest! Will do next time!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Williams-Sonoma Sauteed Zucchini and Mushrooms

    Serving Size: 1 (266 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 201.5
     
    Calories from Fat 158
    78%
    Total Fat 17.5 g
    27%
    Saturated Fat 2.4 g
    12%
    Cholesterol 0.0 mg
    0%
    Sodium 18.6 mg
    0%
    Total Carbohydrate 11.1 g
    3%
    Dietary Fiber 3.9 g
    15%
    Sugars 3.8 g
    15%
    Protein 5.4 g
    10%

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