Italian Style Zucchini and Mushrooms
Original Recipe by Christinna Conte
Prep time: 5 minutes || Cook time: 18 minutes || Total time: 23 minutes || Serving: 4 || Rating X/10
Ingredients
- Kosher salt (optional)
- 4 tablespoon extra virgin olive oil
- 1 lb, about 1 large or 2 medium sized zucchini (green and/or yellow)/courgettes
- 8 oz of mushrooms, sautéed in olive oil with a clove of garlic
- 2 medium sized tomatoes (preferably Roma) diced or about 4 oz (1/2 cup) good quality passata like Mutti
- salt and black pepper (hot pepper is very good in this dish, too)
Instructions
- Slice the zucchini in half lengthwise and then cut into slices.
- Heat 2 tablespoons of the oil in a frying pan over medium high heat, then add the garlic and mushrooms. Sauté for about 6 to 8 minutes, sprinkle with a little salt and remove. Put the mushrooms in a plate or bowl and set aside.
- Add the other 2 tablesppons of the oil and the sliced zucchini. Sauté and stir frequently, for about 10 minutes.
- When the zucchini begin to show tinges of brown, add the sautéed mushrooms. Keep the pan on the heat.
- Add the diced tomatoes or puree (move the zucchini to one side and turn the heat up a little to cook the tomatoes a bit before mixing them through) and continue to sauté, turning occasionally.
- Add salt and pepper. Taste, and add more salt if it's a bit bland. This dish is very flavorful.
- Continue to cook for a few more minutes, then remove from heat.
This makes a nice, light summer lunch, or a tasty side dish, along with some crusty bread!
Notes: If you like your zucchini with a little more bite, just place the cut pieces into a colander and lightly sprinkle with Kosher salt. Toss it around so it has salt all over, and let drain for about 20 minutes.