Description
A vibrant and healthy Italian-style side dish featuring sautéed zucchini and mushrooms with fresh tomatoes, infused with garlic and olive oil. This vegan recipe is perfect as a light lunch or an accompaniment to your favorite main course.
Ingredients
Vegetables
- 2 zucchini (or one large, green and/or yellow courgette)
- 2 tomatoes (preferably Roma, diced, or about 4 oz/128 grams of good quality passata like Mutti)
- 8 oz mushrooms
- 1 clove garlic
Oils and Seasonings
- 4 Tbsp extra virgin olive oil (divided)
- ⅛ tsp Kosher salt (optional, to taste)
- ⅛ tsp black pepper (optional, or hot pepper to taste)
Instructions
- Sauté the mushrooms: Heat 2 Tbsp of extra virgin olive oil in a frying pan over medium-high heat. Add the garlic clove and mushrooms, then sauté for 6 to 8 minutes until the mushrooms are tender and slightly browned. Season lightly with salt, then remove the mushrooms from the pan and set aside on a plate or bowl.
- Prepare the zucchini: Slice the zucchini lengthwise in half, then cut into slices for even cooking.
- Sauté the zucchini: Add the remaining 2 Tbsp of olive oil to the pan. Add the sliced zucchini and sauté, stirring frequently, for about 10 minutes until they begin to brown slightly.
- Combine mushrooms and zucchini: Add the sautéed mushrooms back into the pan with the zucchini. Keep the pan on medium-high heat.
- Add tomatoes and cook: Add the diced tomatoes or passata, moving the zucchini mixture to one side of the pan. Increase the heat slightly to cook the tomatoes, then gently stir everything together and continue to sauté, turning occasionally, until the tomatoes reduce and flavors meld.
- Season to taste and finish: Add salt and pepper to taste. Adjust seasoning as needed. Continue cooking for a few more minutes before removing from heat.
- Serve: Serve this Italian-style zucchini and mushroom sauté warm as a light lunch or as a flavorful side dish, ideally with crusty bread.
Notes
- If you prefer zucchini with more bite, sprinkle cut pieces with Kosher salt and place in a colander for about 20 minutes to draw out moisture before cooking.
- Hot pepper can be added for a spicy kick in place of black pepper.
- This recipe works well with a mix of green and yellow zucchini for added color.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Side Dishes
- Method: Frying
- Cuisine: Italian
