Sauteed Zucchini With Mushrooms for Two

Recipe by Dancer
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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