Use the print button
on your browser
to print this recipe.
Zucchini with Mushroom Stems – from Marcy
A side dish for 2
2 or 3 small zucchini
1 Portobello stem, diced
Salt and pepper
2 or 3 cloves garlic, minced
1/2 t. dried herb (thyme, rosemary...)
Quarter the zucchini lengthways, then chop into 1/2-inch pieces. Start
cooking in a little oil over medium-high heat.
Chop the Portobello stem or a few mushrooms and toss into the pan.
When the zucchini and mushrooms are cooked (tender, but cooked) stir in
the garlic and herb of choice.
Sprinkle salt and pepper on the vegetables and cook till the garlic
softens and loses its raw bite. Serve.