Earthy Delicious. That’s the best way to describe the vibe of this dish.
Nothing says mother nature like fresh mushrooms and zucchini. Ingredients that seem to be low maintenance and in abundance.
For those living in the northern half of the United States, it is the time of year where home gardens start churning out bushels of fresh yummy goodness.
Zucchini can be abundant.
A healthy zucchini plant should produce six to ten zucchini over the course of a season, giving growers plentyful harvest’s.
These garden work horses are responsible for the mountains of zucchini bread being peddle at bake sales across the Midwest. It happens during the summer months, in last ditch efforts to save garden bounties from the from going to rot.
My preference for zucchini is grilled or sautéd to al dente.
Overcooked zucchini becomes mushy and unpleasant – but when cooked with a good sear and proper seasoning – it’s down right of delightful!
Especially with the mushroom and rice.
The dish was so fresh and earthy I felt like I should have eaten it out of a gardening pot.
Enjoy!
Ingredients
- 8 oz. Baby Bella Mushrooms sliced
- ½ C Onion Diced
- 1 Large (2C) Zucchini diced
- 1 clove Garlic minced
- 2 tsp Italian Seasoning
- 2 tsp Worcestershire Sauce
SIDE FOR 6; MAIN FOR 4 (with Rice)
Step 1
Sauté Onions, Mushrooms
In a large skillet over medium low heat with a little olive oil, saute mushrooms three to four minutes. Add onion, season to taste, saute another six to eight minutes or until onions are soft and mushrooms have shrunk by half, stir occasionally.
Step 2
Add Zucchini and Seasonings
Mix in zucchini and cook two to three minutes. Season to taste. Stir in garlic, Italian seasonings and Worcestershire sauce, sauté four to six minutes more or until zucchini is heated through and cooked al dente, remove from heat.
Serve
Side or Main
This medley alone is a delicious compliment to a main course.
Individual Plate
Spoon portion of the medley over a serving of brown rice.
Family style
Stir in three cups of cooked rice off heat, then serve from pan.
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