Instructions
Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and onions, cooking until the veggies are browned. Plate the mushrooms and onions and if necessary, heat a little more olive oil in the skillet over medium-high heat.
Add the zucchini and cook until browned, tossing several times. Reduce the heat to low and add the garlic, Italian seasoning, and red pepper flakes stirring to combine.
Season with kosher salt and fresh ground black pepper to taste. For best results, serve promptly.
Notes
Cut the zucchini into chunks, not slices. This helps the zucchini maintain a crisp, tender texture.
Cook in batches to avoid crowding the pan. Start with the mushrooms and onions, as they do not break down as fast after cooking.
This recipe works well with yellow squash too.
For optimum flavor, season with almost any dried or fresh herbs that you like. Parsley, dill, rosemary, basil, thyme, oregano (dried only), marjoram (dried only). Fresh oregano and fresh marjoram are too bitter.
Spices to use include paprika, cumin, cayenne pepper, and coriander.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power so as not to overcook it.
Zucchini is 95% water, so freezing this recipe with the intent of eating it as it was originally cooked is not the best idea. If you must freeze the leftovers, consider adding them to a soup or sauce as a puree.
Nutrition
Calories: 89kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 42mg | Potassium: 414mg | Fiber: 2g | Sugar: 4g | Vitamin A: 343IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 1mg
