I had a zucchini from the garden that I needed to use before it went bad and I really didn't want to make zucchini bread or muffins with it because I also have a huge garden of herbs that I haven't used much either so I decided to do a saute of zucchini, mushrooms and fresh herbs. When I think of mushrooms and zucchini together it just reminds me of an Italian dish for some reason so I wanted to use Italian type herbs in the saute. I decided on thyme, oregano and rosemary using equal parts thyme and oregano but just a few sprigs of the rosemary (I didn't want the rosemary to overpower the flavors of the other herbs) which also calls for a white, tasty cheese so I used a yummy Parmesan cheese on top. It is so simple and so tasty. I actually sauteed my mushrooms longer than the five minutes recommended because I love them when they get the nice brown char from the pan on them to the point where they become almost crispy. I think that is when they get the most flavor.
Ingredients:
1 medium zucchini cut in half length wise then cut in 1/2 inch pieces
8 oz mushrooms sliced
4 Tbs mixed fresh herbs (thyme, oregano, and rosemary) chopped
4 cloves garlic minced
salt and pepper to taste
2 Tbs olive oil
1/2 cup Parmesan (or Swiss or Gruyere cheese) grated
Directions:
Saute the mushrooms in olive oil about 5 mins with the garlic
Add the zucchini, salt, pepper, and fresh herbs and saute another 5 mins
Remove pan from heat and cover zucchini and mushrooms with cheese, cover, and let sit a few minutes to melt the cheese.
2 comments:
that sounds really good! I love zucchini
Thanks, I thought it was super delicious!
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