Savory Zucchini

Savory Zucchini created by Parsley

A simple side dish of zucchini and mushrooms. This is from "A Hundred Years of Island Cooking", and old cookbook from the Hawaiian Electric Company.

Ready In:
9mins
Serves:
Units:

ingredients

directions

  • Wash zucchini; cut off ends. Cut zucchini into lengthwise halves, then crosswise into 1/2-inch slices.
  • In a large skillet, melt butter; saute mushrooms for 1/2 minute. Add zucchini; saute 1/2 minute.
  • Stir in remaining ingredients and continue cooking on medium heat for 4 to 5 minutes.
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RECIPE MADE WITH LOVE BY

@Chilicat
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@Chilicat
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"A simple side dish of zucchini and mushrooms. This is from "A Hundred Years of Island Cooking", and old cookbook from the Hawaiian Electric Company."

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  1. Parsley
    Very simple, but a delicious combination! Mushrooms and zucchini go very well together. The sherry added a nice, subtle flavor. This is a great use of summer's garden zucchini and it goes well with pretty much any main dish. I could actually eat this as a main dish. I added some garlic and decreased the butter a bit, but that's all I changed. Thanx for posting!
  2. Parsley
    Savory Zucchini Created by Parsley
  3. ladyfingers
    Simplicity at its best! So easy, yet elegant enough for a dinner party. I like vegetable dishes that let the vegetables shine through--fresh cracked pepper and sherry don't overpower at all, just subtly flavor. The quick cooking time also retains attractive color and nutrients. I omitted the salt and perhaps shortened the final cooking time just because we like zucchini with a little crunch to it. This recipe is versatile enough to do that--thanks for sharing, Chilicat.
  4. Pikake21
    I love recipes from that cookbook! They seem to always put together a nice selection of recipes. I really enjoyed this, and I think by cooking it for such a short amount of time, it kept the veggies in a nice cooked but fresh sort of state. Thanks for posting, Chilicat!
  5. Lvs2Cook
    I made this last night for dinner and loved it. The sherry just makes the dish. It was easy to make and that's always a good thing. I used baby portabellas for the mushrooms. Thanks for posting a recipe I'll be using lots as my garden always produces too many zucchini. Made for Pick~A~Chef Spring 2008.
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