My garden is overflowing with zucchini right now, zucchini and tomatoes! The great thing about planting zucchini is that it yields a large bounty. The not so great thing about planting zucchini is that it yields a large bounty. This is particularly troublesome when you’re neighbors also plant zucchini in their own gardens, then giving the zucchini away becomes burdensome. The only solutions in such cases is to come up with new zucchini recipes nightly, or to freeze them. At the moment, I’m trying to use my zucchini in any way that I can that doesn’t include freezing them–at least not yet. This dish is so delicious and simple to make, it makes a great addition as a side to any meal. If you’re Vegan Paleo, or on the Whole 30 diet, you can do this without the butter, it’s stilla delicious side.
Prep time: 5 minutes
Cook time:20 minutes
Total time: 25 minutes
10 ounces of Crimini mushrooms sliced
2.5 cups of zucchini cubed
2 cloves of garlic
2 tablespoons of butter
1 tablespoon of olive oil
sea salt to taste
Directions: Heat the oil and 1 tablespoon of butter in a saute pan. Add in the mushrooms and garlic. Season the mushrooms with sea salt, they will begin to release water.
Season the mushrooms with sea salt, they will begin to release water. Cook the mushrooms until the water completely evaporates (about 10 minutes) add in the rest of the butter, and cook the mushrooms until they begin to brown (about 5 minutes).
Once the mushrooms begin to brown, add in the zucchini and saute until the zucchini becomes fork tender (about 5 minutes)
Remove from heat, serve and enjoy!