I know I have shared this one on Facebook. Imagine my shock when I discovered that I haven’t added it to the collection here at donburnside.com. Let’s change that, shall we?
This is a great recipe when you want something light and quick. It’s only vegetables, but the mushrooms add a meaty texture. This is enough for 2.
- Zuchinni 2 large
- White Mushroom, 1 blue box
- Marinara sauce, about 1 cup
- Garlic, 4 cloves (go crazy here)
- Salt, 2tsp
- Olive oil, 2TBLS
- Parmesean cheese as needed
We are looking for bite sized pieces, maybe a little larger. Cut the mushrooms into 1/4s. For the zucchini, I split them and cut into 1/2″ pieces. Finally, smash the garlic.
In your straight sided saute pan, heat the oil on medium high heat. Add the mushrooms, garlic and salt and cook until the mushrooms start to get some color and wilt, about 5-6 minutes. Add the zucchini and cook until they are the texture you want. I usually go about another 5-6 minutes here, just long enough to take the crunch out. Turn the heat to low and add your sauce, toss to coat.
I serve this in pasta bowls, topped with cheese as pictured above.
I’ve grilled the zucchini and mushrooms for a different flavor/texture. You can add diced chicken breast for a protein boost. Go crazy and serve it over rice or pasta as well.